Fresh Cranberry Relish Food

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 RELISH

Steps:

• Prepare your grinder: If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips. If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you'll have mush instead of relish. You can also just chop very finely by hand, but that's difficult, especially with the cranberries.
• Push fruit through grinder: Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together. If you do not have a grinder, pulse fruit in a food processor.

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

FRESH CRANBERRY RELISH

Steps:

• In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.

30 WAYS TO USE FRESH CRANBERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cranberry recipe in 30 minutes or less!

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.

FRESH CRANBERRY RELISH

Steps:

• Place all ingredients in a large bowl; toss to combine. Refrigerate, covered, overnight to blend. If desired, serve with fresh grated orange zest.

FRESH CRANBERRY CITRUS RELISH

Steps:

• Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

FRESH CRANBERRY SAUCE (RELISH)

Steps:

• Place 1 cup (or about 1.5 handfuls) of cranberries, 1/4 apple, 1 orange wedge, 1 tablespoon of sugar and 1/4 cup orange juice into a blender.
• Using the pulse method, begin to chop up ingredients. You may have to use a spoon or knife halfway through to get any stuck cranberries below the blades. Continue until contents are consistency of relish (smooth but not puree).
• Remove contents into a bowl and repeat until all ingredients are used up.
• For best taste, chill at least 4 hours prior.

FRESH CRANBERRY SAUCE

Steps:

• Bring cranberries, sugar and water to a boil in a big pot and simmer 20 to 30 minutes or until cranberries are cooked.Meanwhile, dissolve envelope of gelatine in 1/4 cup (60 mL) of water.Recover 1/4 cup (60 mL) of the hot cranberry broth and add it to the gelatine, dissolve completely.Add gelatine and orange zest to the cranberry mixture, stir thoroughly and remove from heat.Set aside to cool.

CRANBERRY RELISH

Steps:

• Use a knife to cut the orange into 8 even pieces, keeping the peel on.
• Place the orange pieces and the Granny Smith apple slices into a food processor or blender. Pulse 4 to 5 times to begin the chopping process.
• Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor.
• Pulse the mixture about 8 to10 times until it looks finely chopped. Do not over process the mixture. You don't want a puree.
• Scoop into a large dish or bowl that can handle about 4 cups of relish. Cover and refrigerate for an hour to overnight to allow the flavors to meld.
• Best when served cold.

FRESH CRANBERRY RELISH

Steps:

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