Quick Easy Cranberry Relish Food

CRANBERRY RELISH RECIPE

Steps:

• Add cranberries, apple, orange, sugar, zest in a food processor and pulse until coarsely chopped. Do not try to make this smooth! It's not eaten that way.
• Transfer this to serving bowl. Cover and chill for at least 1 hour so that the flavors deepen.
• Garnish with mint leaves (optional) and enjoy.

REALLY SIMPLE CRANBERRY SAUCE

Steps:

• Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
• Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
• The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

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.

QUICK APPLE CRANBERRY RELISH

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.

QUICK CRANBERRY RELISH

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.

QUICK CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
• Transfer to a serving dish, and let cool.

EASY CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan over medium heat.
• Bring to a boil, reduce heat and simmer 10-12 minutes uncovered. Remove the cinnamon stick and discard.
• Cool to room temperature and then refrigerate until chilled.

EASY CRANBERRY ORANGE RELISH

Steps:

• Place the sugar, 1 cup water, and the orange juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes.
• Add cranberries; cook just until berries start to pop, about 15 minutes. Remove from heat, and stir in orange zest and segments. Cool, and refrigerate overnight.

EASY HOMEMADE CRANBERRY SAUCE

Steps:

• Combine cranberries, orange juice and sugar (amount based on your sweetness preference- see notes) in a sauce pan over medium-high heat and cook until the mixture comes to a rolling boil.
• Once the mixture boils, reduce the heat to a simmer and continue to cook for 5-15 additional minutes, or until it starts to thicken. The longer you cook the more smooth it will be.
• Remove from heat and allow to cool to room temperature, then chill in fridge until serving. Cranberry sauce will continue to thicken as it cools.
• Optional: If you prefer smooth cranberry sauce, you can use a hand blender to blend until smooth.

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.

QUICK CRANBERRY SAUCE

Steps:

• In a large bowl, mix all ingredients. Refrigerate, covered, until serving.

SHORTCUT CRANBERRY SAUCE

Steps:

• Combine the cranberry sauce, maple syrup and orange zest and juice in a bowl, then stir to combine. Transfer to a serving dish and garnish with the thyme sprigs and extra zest.

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.

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.