QUICK AND EASY CRANBERRY RELISH
This Quick and Easy Cranberry Relish is full of fresh and zippy flavors and will easily become a favorite for your holiday meals, potlucks, parties, and more!
Provided by Rachel (The Stay At Home Chef)
Categories Side Dish
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Sodium 1 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
QUICK CRANBERRY RELISH
This cranberry relish is vastly superior to anything in a can and is both quick and easy.
Provided by Doug
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Chop cranberries in a blender or food processor.
- Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 34.7 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.8 g, Sodium 2.7 mg, Sugar 27.1 g
NUTTY CRANBERRY RELISH
Steps:
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
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.
Nutrition Facts : Calories 115 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 34 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 0 grams, Sugar 22 grams
CRANBERRY FRUIT RELISH
Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. -Henryetta Lewis Santa Fe, New Mexico
Provided by Taste of Home
Time 10m
Yield about 4 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.
NO-COOK CRANBERRY RELISH
This relish is a tangy addition served with chicken or ham makes a plate look so pretty! It's so important to do something nice for yourself, and a good meal is an easy way to do that.-Eleanor Slimak, Chicago, Illinois
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 3
Steps:
- In a blender, combine all the ingredients; cover and process until coarsely chopped. Cover and chill for 30 minutes or until ready to serve.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 0 protein.
FRESH CRANBERRY RELISH
A fresh, fruity, no-cook cranberry relish that is quick and easy!
Provided by Wendy Glasser
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 30.8 g, Fat 0.1 g, Fiber 3.1 g, Protein 0.5 g, Sodium 7.7 mg, Sugar 26.3 g
CRANBERRY RELISH I
Classic cranberry relish for your holiday table.
Provided by Lisa Stinger
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 15m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 18.2 g
QUICK & EASY CRANBERRY RELISH
Easy Cranberry Relish for the Holidays and everyday with pork recipes. Quick, easy and great for last-minute condiment.
Provided by soochchef
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine cranberry sauce, cinnamon, cloves, and orange zest. Mix well.
- Stir in raisins and walnuts.
- Cover and chill.
- Transfer to serving dish when ready to serve. Garnish top with fresh mint leaves if desired.
Nutrition Facts : Calories 323.6, Fat 9.8, SaturatedFat 0.9, Sodium 35.8, Carbohydrate 61, Fiber 3, Sugar 54.4, Protein 3.1
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
Cranberry Relish made with apples,oranges and cranberries-comes as close to the relish at Frankenmuth MI as I could remember. Both sides of our family love this and it is my specialty to bring at holiday gatherings.
Provided by Linda Jones
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 262.8, Fat 0.2, Sodium 2.3, Carbohydrate 68.2, Fiber 5.3, Sugar 59, Protein 0.7
CRANBERRY RELISH TWO WAYS
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other with seven-pepper jelly for a spicy flavor.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.
- Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
- Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.
BEST CRANBERRY RELISH
Categories Fruit Juice Side Stew Thanksgiving Cranberry Fall Simmer Parade
Number Of Ingredients 5
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.
CRANBERRY RELISH
This is our family recipe for cranberry relish. It wouldn't be Thanksgiving without it. It's so good that I buy extra cranberries in the fall for making relish to go along with chicken the rest of the year. I first learned to make this with a table-top grinder, then adapted it to a food processor.
Provided by Jessie MacMillan
Categories Fruit
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In food processor with metal blade, chop cranberries. No need to defrost cranberries if frozen. Frozen cranberries make bright red relish. Scrape chopped cranberries into separate bowl.
- Replace metal blade with small shredder disk. Cut orange & apple into quarters. Remove core from apple but keep skin of both orange & apple.
- Shred orange & apple in food processor. Replace shredder disk with metal blade and chop orange & apple pieces to about the size of the chopped cranberries.
- Scrape chopped orange & apple into bowl with cranberries. Add lemon juice and sugar. Mix well.
- The relish is best if you give the sugar some time to dissolve -- that's the "cooking" time.
Nutrition Facts : Calories 134, Fat 0.1, Sodium 1.2, Carbohydrate 34.8, Fiber 2.8, Sugar 30, Protein 0.4
QUICK APPLE CRANBERRY RELISH
Five simple ingredients add up to a fresh, fall-flavored accompaniment that will dress up your turkey or other meat entrees. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, until the berries pop and mixture thickens, about 15 minutes. , Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 0 protein.
HOMEMADE CRANBERRY RELISH
Make and share this Homemade Cranberry Relish recipe from Food.com.
Provided by Malarkey Test
Categories Fruit
Time 12m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- combine everything (except almonds) in a skillet.
- cook uncovered over medium heat until most of the cranberries pop open and the mixture is thickened, 7-10 minute.
- if desired, add almonds.
- let cool, and serve or refrigerate up to a day.
Nutrition Facts : Calories 228.4, Fat 0.1, Sodium 2.3, Carbohydrate 59, Fiber 2.8, Sugar 53.6, Protein 0.3
FRESH CRANBERRY RELISH
Apple tones down the tart cranberries and orange zest provides zip to the sauce in this fresh, no-cook cranberry relish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Pulse ingredients in a food processor until combined but still chunky.
Nutrition Facts : Calories 55 g, Fiber 3 g, Sodium 25 g
CRANBERRY RELISH
This cranberry relish thickens over time. And it needs to chill in the referigerator for about 1 day, so make it at least one day before your plan to serve it.
Provided by Northwestgal
Categories Sauces
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 260.3, Fat 0.1, Sodium 2.8, Carbohydrate 67.4, Fiber 3.3, Sugar 61.3, Protein 0.6
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