Cranberry Fruit Relish Food

CRANBERRY FRUIT RELISH

Steps:

• Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

FRESH AND FRUITY CRANBERRY RELISH

Steps:

• Coarsely grind cranberries, oranges, and apples in a food mill or grinder; put in a bowl. Stir sugar, pineapple, and walnuts through the cranberry mixture.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

CRANBERRY FRUIT RELISH

Steps:

• Place cranberries, orange, and apple in blender; cover and process until chunky.
• Transfer to bowl and stir in remaining ingredients.
• Cover and refrigerate for at least 2 hours.

FRESH CRANBERRY RELISH

Steps:

• Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.

CRANBERRY FRUIT RELISH

Steps:

• In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled.

CRANBERRY RELISH

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

CRANBERRY RELISH TWO WAYS

Steps:

• In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.
• Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
• Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.

CRANBERRY RELISH III

Steps:

• Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.

FRUITED CRANBERRY RELISH

Steps:

• In a food processor, combine all ingredients; cover and process until fruit is chopped.

CRANBERRY RELISH

Steps:

• Wash and scrub the apple and orange.
• Rinse the cranberries in a colander.
• Cut the ends off of the orange just a little, until the sections show through.
• Core the apple and cut into quarters.
• In a food processor on chop with chop blade, chop the frozen cranberries until a relish consistency.
• Scoop out into a bowl.
• Chop apple the same way and add to bowl.
• Cut orange into quarters and add to processor-chop until all rind is in very small relish like particles.
• Add to bowl.
• Mix lightly and sprinkle about 1/2 or 2/3's of the one cup of sugar over mixture and let sit for about 1/2 hour.
• After sitting, mix again and taste.
• If mixture is too tart for you add more sugar until right for you.
• We like it tart.
• Add nuts last.
• Note:We quadruple this recipe or more each year.
• For each additional batch, keep out some of the sugar until the batch has rested.
• The fruit does tend to sweeten some naturally and this shouldn't be real sweet.
• Also-this freezes well.
• After the holidays I make several more batches for the rest of the year and freeze in individual containers-ziplock type bowls- (one per meal 4 serving size).
• Keeps forever and is handy to get out for picnics in the summer also.
• ****For freezing batches I do this without the nuts-they tend to mush out over long periods of time-and though they freeze well as nuts they don't adapt to freezing in liquid foods.
• **2010 update re: option for nuts. Place crushed nuts in a small side bowl and let those who like the nuts sprinkle what they want to mix in with their serving. This also works well, because if there are leftovers, you can freeze it without worrying about the nuts getting mushy. Other option--make two batches, one with and one without With large family gatherings and different tastes or food some can't eat, requirements, this solves the problem. Enjoy.

THREE CRANBERRY RELISH

Steps:

• Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold. As it the relish sits it thickens up.

CRANBERRY & GRAPEFRUIT RELISH

Steps:

• In a large saucepan, mix sugar and water; heat to boiling.
• Add cranberries and cook until skins begin to pop. Remove from heat.
• While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix.
• Serve warm or room temp in a glass compote dish for best color display!
• NOTE: If you prefer sweeter berries, add more sugar.
• LEFTOVERS: Exquisite!

THREE-FRUIT RELISH

Steps:

• In a large bowl, combine the sugar, marmalade and lemon juice; mix well. Stir in the cranberries, raspberries and apples. Cover and refrigerate until serving. Stir before serving.