The Best Cranberry And Orange Relish Food

UNCOOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

CRANBERRY-ORANGE RELISH

Steps:

• Bring the sugars, syrup, water, cinnamon and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces and serve.

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.

COOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
• Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.

CRANBERRY ORANGE RELISH

Steps:

• Put all in food processor or chopper until finely chopped.
• Refrigerate until ready to serve.
• Best if made a day in advance.

CRANBERRY ORANGE RELISH

Steps:

• Combine all ingredients, except the almonds in a saucepan; bring to a boil.
• Reduce heat and simmer, uncovered, 10 minutes or until skins pop, stirring occasionally. It will remain slightly chunky.
• Remove from heat, cool and store in the refrigerator. I use two canning jars.
• To Serve: Top with Slivered Almonds,and serve either as a side dish with the Turkey or on lettuce leaves as a salad.

CRANBERRY-ORANGE RELISH

Steps:

• Put cranberries and oranges through a grinder.
• Stir in 1 1/2 cups sugar.
• Chill.
• Or, freeze in airtight containers for longer storage.

CRANBERRY-ORANGE RELISH

Steps:

• Put the cranberries and oranges (rind and pulp) in the food processor, but you can use a food grinder.
• Put into a large bowl and add sugar.
• Mix well.
• When the sugar is dissolved (a hour or so), you can pack it containers to freeze.