Cranberry Orange Sauce Relish Food

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

UNCOOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

CRANBERRY-ORANGE SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

CRANBERRY ORANGE SAUCE

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

CRANBERRY ORANGE RELISH

Steps:

• Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
• Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
• Pour into a container with a tight lid & refrigerate until serving time.
• Cold, in the refrigerator, the sauce will keep for at least 3 weeks.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

CRANBERRY ORANGE SAUCE RELISH

Steps:

• In a medium sauce pan, add cranberries, brown sugar, white sugar, water, orange juice, and spices.
• Bring the mixture to a boil on medium heat.
• Add the orange zest. Cover and simmer for another 5-10 minutes (the berries will split and the liquid will thicken.
• Remove from heat.
• You can either refrigerate the sauce or you can let sit for about 20 minutes and serve at room temperature, it's personal preference.
• The cranberry sauce is fantastic the next day and will actually hold up for about a week.

MAKE-AHEAD CRANBERRY SAUCE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

CRANBERRY ORANGE RELISH

Steps:

• Cook the cranberries and sugar in a small saucepan over medium 5 minutes, or just until sugar melts. Stir in the port and cook over medium-low 10 to 15 minutes, or until thickened and the cranberries begin to pop. Remove from the heat and stir in the orange zest and orange juice. Let cool completely. Cover and refrigerate until ready to serve.

CRANBERRY ORANGE & PORT SAUCE

Steps:

• Place the cranberries and the zest and juice of the oranges in a saucepan.
• Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
• Stir in the sugar and port and cook gently until sauce becomes pulpy.
• Let cool to room temperature, then pour into mold and refrigerate.
• Enjoy!

CRANBERRY ORANGE SAUCE

Steps:

• Combine sugar, zests, juices& next 5 ingredients in a heavy pot.
• Cook until sugar dissolves, stirring constantly.
• Bring to aboil& let boil for about 3 minutes.
• Fold in the fresh cranberries& liqueur.
• Simmer, stirring occasionally until most of the cranberries break open (about 15 minutes).
• Remove from heat& let the mixture cool.
• Spoon into sterilized jars, cover tightly& refrigerate.
• This will keep for up to one month.