Spiced Cranberry Orange Relish Food

SPICED CRANBERRY-ORANGE RELISH

Steps:

• Wash cranberries and combine in heavy saucepan with sugar, water and orange juice. Bring to boil over high heat; reduce heat and cook at gentle boil until cranberries begin to pop.
• Remove from heat and stir in cherries and Grand Marnier. Chill, for up to a week.
• When ready to serve, stir in pecans.

SPICED CRANBERRY AND ORANGE RELISH

Steps:

• Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 5 minutes.
• While syrup simmers, cut oranges, including peel and pith, into 1-inch pieces, discarding any seeds, and combine with cranberries, cinnamon, and cloves in a food processor.
• Add sugar syrup and pulse until fruit is finely chopped. Transfer relish to a bowl and stir in ginger. Chill, covered, 1 day for flavors to develop.

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

SPICY CRANBERRY RELISH

Steps:

• Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
• Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.

SPICED ORANGE CRANBERRY SAUCE

Steps:

• Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
• Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.

SPICED CRANBERRY-ORANGE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. stir in next 5 ingredients. Refrigerate 1-1/2 hours or until thickened.
• Stir in oranges and nuts. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

SPICY CRANBERRY ORANGE RELISH

Steps:

• Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
• Stir in onion, jalapeno, orange sections and juice, lime juice, ginger, sugar, and celery. Refrigerate 1 hour (up to 2 days).
• Before serving, stir in mint and pecans.