Cranberry Relish Food

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 RELISH I

Steps:

• Finely chop the orange in a food processor.
• Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
• Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well 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 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.

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.

FRESH CRANBERRY RELISH

Steps:

• Pulse ingredients in a food processor until combined but still chunky.

LEMONY CRANBERRY RELISH

Steps:

• Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

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).

CRANBERRY RELISH

Steps:

• In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

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.

BEST CRANBERRY RELISH

Steps:

• Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

EASY CRANBERRY & ORANGE RELISH

Steps:

• Tip the cranberries into a large pan with the orange juice and sugar, and bring to the boil. Turn down the heat to medium and bring to a gentle simmer, then continue to cook for 10 mins until the cranberries become plump and sticky.
• Tip the mixture into a blender, blitz to a purée, then return to the pan and simmer over a low heat for 5 mins until thick and jammy. Leave to cool and tip into a serving dish or jar. Will keep in the fridge for four days or freezer for up to six months.

CRANBERRY RELISH

Steps:

• 1. In your food processor or food chopper put your rind and pulp of 1 large orange (sliced up) and 4 cups cranberries. Chop until small pieces
• 2. Mix in 1 to 2 cups sugar to taste and mix well. Let stand for several hours and refrigerate until ready to serve. Enjoy!

CRANBERRY-ORANGE RELISH

Steps:

• Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.