Best Best Cranberry Relish Recipes

Best Cranberry Orange Relish image

Provided by realtor dave

Time 1h15m

Yield 40

Number Of Ingredients 7

1 cup white sugar
1 large navel orange, unpeeled and quartered
1 (12 ounce) package fresh cranberries
1 (6 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
3 stalks celery, cut into 2-inch pieces
½ cup pecan pieces
1 thin slice orange, twisted into a wheel

Steps:

Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl.
Refrigerate before serving, about 1 hour.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 10.5 g, Fat 1.1 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 17.8 mg, Sugar 9.5 g

The Best Cranberry and Orange Relish image

Provided by Marilena Leavitt

Time 20m

Yield 2 cups

Number Of Ingredients 11

2 TBSP. extra virgin olive oil
1 medium shallot, finely chopped (or one small red onion)
1, 2-inch piece of ginger, peeled and finely chopped (about 2 TBSPS.)
¾ tsp. ground cinnamon
1 medium orange, unpeeled, seeded, chopped into ½-inch pieces
6 dried figs, chopped into ½-inch pieces or ⅛-inch strips
1¾ cups granulated sugar
½ cup sherry vinegar (or red wine vinegar)
2 TBSP. Dijon mustard
½ cup water
12 oz. fresh cranberries, washed (or frozen)

Steps:

Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
Set aside to cool. Cover and refrigerate for 5-6 days.

Best Cranberry Relish image

Number Of Ingredients 5

16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

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.

BEST CRANBERRY RELISH EVER image

Yield 6 cups

Number Of Ingredients 9

2 cups washed raw cranberries (we used organic everything)
1/2 large Fuji apple chopped fine (leave on skin)
1 large orange, cut into sections
1/4 of the orange peel minced
3/4 cup granulated sugar
1/2 cup pomegranate seeds (i.e., the whole red berries with seeds)
1 cup toasted pecans, chopped medium (about 1 cm pieces)
1 Tblsp minced fresh ginger
1/4 cup cran/apple juice concentrate

Steps:

1. Place the pecans on a sheet in a toaster over, and set on "Toast-Medium". This usually is just the right amount of toasting time to give the pecans a nice edge without getting too brown. This is best if done about an hour in advance -- to ensure that the pecans are cool when it is time to mix the relish. 2. Chop the cooled pecans minimally (about 1/8-1/4" diameter); pour into medium mixing bowl 3. Chop 1/2 of a large Fuji apple into ~1/4" diameter chunks (coarse chunks); add to mixing bowl 4. Peel one large orange and cut into quarters. Chop 1/4 of the orange peel into coarse chunks (~1/8-1/4 inch diameter); add to the mixing bowl 5. Combine the fresh cranberries, peeled orange quarters, fresh ginger and cran/apple juice concentrate in a food processor; pulse/chop into into very coarse chunks; add to mixing bowl 6. Add the rest of the ingredients -- the granulated sugar and the pomegranate seeds, and stir until well mixed, but still very chunky. 7. Serve chilled! Fantastic!!