Cranberry Relish Iii 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.

QUICK AND EASY CRANBERRY RELISH

Steps:

• Rinse cranberries and pick out any soft ones and discard. Drain and place into a food processor.
• Cut the orange into 8 sections, leaving the peel on. Cut the peeled and cored apple into 8 sections as well. Transfer to food processor.
• Pulse fruits in the food processor until everything is minced into small pieces. Be careful not to over pulse.
• Stir in sugar. Transfer to a serving bowl and let sit 30 minutes before serving.

FRESH CRANBERRY RELISH

Steps:

• Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
• Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
• Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.

CRANBERRY RELISH

Steps:

• In a large saucepan, combine all ingredients. Cook over medium heat until berries pop, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

CRANBERRY SAUCE III

Steps:

• In a medium bowl, mix the cranberries, orange and sugar. Allow the mixture to stand 2 hours.
• In another medium bowl, dissolve the lemon flavored gelatin in boiling water. Mix in pineapple, celery and pecans. Stir in the cranberry mixture. Pour into containers, and chill at least 4 hours before serving.

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.

CARAMELISED CRANBERRY RELISH

Steps:

• Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
• Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

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.

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.

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

Steps:

• 1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
• 2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
• 3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.

CRANBERRY RELISH

Steps:

• Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened. Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce.
• Store in refrigerate for up to 1 day or until ready to use. Relish thickens a bit over time.
• NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
• NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1).