APPLE-CRANBERRY RELISH
This fresh, ruby-colored cranberry apple relish is sweet and tangy, and the celery gives it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. -Edith McFarland, Willits, California
Provided by Taste of Home
Time 15m
Yield 16 servings (8 cups).
Number Of Ingredients 5
Steps:
- Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.
SPLENDA FRESH CRANBERRY ORANGE RELISH
This recipe has been in our family for years. I can't imagine a traditional holiday dinner without this on the table!I started making this with splenda instead of sugar for my father, who was a diabetic. We sometimes use the pecans, but feel free to leave them out and make this alot lower in calories.
Provided by ajenas kitchen
Categories Oranges
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Wash the cranberries and set aside.
- Wash the oranges and do not peel them.
- Slice each orange into eight sections.
- Using a food processor, process cranberries and oranges.
- Stir in splenda. (If using the pecans, add those as well.)
- This can be made the day before, just keep it chilled until ready to serve.
- I have also made this and served it as soon as it was made. Either way, this is delicious!
Nutrition Facts : Calories 52.6, Fat 0.1, Sodium 1.5, Carbohydrate 13.7, Fiber 4.4, Sugar 6.5, Protein 0.7
APPLE-ORANGE-CRANBERRY RELISH
Steps:
- Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.
- In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight.
BAKED APPLES WITH SPICED CRANBERRY RELISH
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
- In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
- Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.
CRANBERRY FRUIT RELISH
Categories Condiment/Spread Thanksgiving Quick & Easy Low Sodium Cranberry Orange Apple Pineapple Gourmet
Yield Makes about 4 cups, serving 8
Number Of Ingredients 5
Steps:
- In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled.
SPICY CRANBERRY-APPLE RELISH
Provided by David Tanis
Categories easy, quick, condiments, side dish
Time 15m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
- Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
- Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 391 milligrams, Sugar 48 grams
DIABETIC CRANBERRY APPLE RELISH
The natural flavors of cranberries, apples, raisins, and orange are lightly sweetened yielding a relish you'll want to serve with meats and seafood throughout the year and Holidays.
Provided by LINDA BAILEY @miffed13
Categories Fruit Sides
Number Of Ingredients 6
Steps:
- Place cranberries, SPLENDA® Granulated,water and orange juice concentrate in a medium saucepan. Bring to a boil and boil 3-4 minutes or until cranberries start to thicken and water has reduced by about half. Remove from pan and place in medium bowl.
- Cover and refrigerate 2-3 hours or overnight. Add diced apple and half of the raisins to cranberries. Stir well. Refrigerate until ready to serve. Just before serving,sprinkle remaining raisins over cranberries as a garnish. Serve chilled as an accompaniment to roast meats or poultry.
SPLENDA CRANBERRY SAUCE
I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar...you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the "norm".
Provided by Joanne Bryant
Categories Berries
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.
- Bring to boil and cook about 10 minutes or until all berries have burst.
- Remove from heat and allow to cool 1/2 hour.
- Remove ginger pieces and add cinnamon, ground cloves and all spice.
- Blend thoroughly and allow to cool completely.
- Put in covered bowl and refrigerate until ready to use.
Nutrition Facts : Calories 207.1, Fat 0.3, Sodium 198.2, Carbohydrate 55.4, Fiber 6.8, Sugar 38.8, Protein 0.8
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