Cranberry Pineapple Relish Food

PINEAPPLE CRANBERRY RELISH

Steps:

• In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

CRANBERRY-PINEAPPLE RELISH

Steps:

• Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest.
• Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.

CRANBERRY-PINEAPPLE RELISH

Steps:

• Drain pineapple thoroughly in sieve set over large measuring cup. Add enough water to juices in cup to measure 2 cups liquid. Place liquid in large non-aluminum saucepan. Add cranberries and sugar. Stir over high heat until sugar dissolves and mixture comes to boil. Continue to boil until most berries pop open and mixture is thick, stirring occasionally, about 10 minutes. Remove from heat. Mix in drained pineapple, walnuts, lemon juice and cloves. Transfer to bowl and refrigerate uncovered until cold, about 2 hours; cover. (Can be prepared 2 weeks ahead. Keep refrigerated.)

CRANBERRY RELISH

Steps:

• Chop the cranberries in a manual food chopper- NOT a food processor. Chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. Relish may be frozen.

CRANBERRY RELISH WITH PINEAPPLE AND ORANGE

Steps:

• In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.

AMAZING PINEAPPLE CRANBERRY SAUCE

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

DELICIOUS CRANBERRY-PINEAPPLE SAUCE

Steps:

• Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
• Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
• Place the liquid in a saucepan.
• Add in cranberries and sugar.
• Stir over medium heat until sugar dissolves and the mixture comes to a boil.
• Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
• Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate for 24 hours.
• Delicious!

JELL-O CRANBERRY-PINEAPPLE RELISH

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup; pour into medium saucepan. Add cranberries, dry gelatin mix, sugar and pineapple; mix well. Bring to boil, stirring frequently.
• Reduce heat to medium; cook 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat; stir in nuts. Cool 30 min.
• Spoon cranberry relish into small bowl. Refrigerate 6 hours or until firm. Stir before serving.

PINEAPPLE CRANBERRY RELISH

Steps:

• In a small saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until the berries pop, about 15 minutes. Cool., Transfer to a large bowl; stir in the remaining ingredients. Store in the refrigerator.

PAM'S PINEAPPLE CRANBERRY SALSA

Steps:

• Working in batches, pulse first six ingredients in a food processor until finely chopped. Transfer to a stockpot. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender, about 15 minutes., Ladle hot mixture into six hot 1-pint jars, leaving 3/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

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.