Best Citrus Cranberry Relish Recipes

FRESH CRANBERRY CITRUS RELISH

Steps:

• Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

CITRUS CRANBERRY RELISH

Steps:

• In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.

CRANBERRY CITRUS RELISH

Steps:

• Sort and remove debris from cranberries; rinse and drain. Place cranberries in a 2- to 3-quart pan. Cut unpeeled tangerine into 1-inch chunks; remove and discard seeds. Using a food processor or a knife, finely chop tangerine. Add the chopped tangerine, apricots, brown sugar, granulated sugar, molasses, raspberry vinegar, pumpkin pie spice, and vanilla to pan. Stir to mix. Cook, uncovered, over medium heat, stirring occasionally, until berries are soft and begin to pop, 12 to 15 minutes. Let cool. (If making ahead, cover and chill up to 1 month.)

SUMMIT HOUSE CITRUS CRANBERRY RELISH

Steps:

• Cook water and sugar until reduced to a caramel, add cranberries, zest (grated outer layer) from 3 oranges, 3 diced orange segments and 1/2 cup orange juice.
• Cook until cranberries are tender- about 20 minutes.
• Let set.

CRANBERRY-CITRUS RELISH

Steps:

• 1. Using a vegetable peeler, strip the zest from the orange, lemon, and lime. Cut the zests into very thin 1 1/2-inch-long strips. Peel the citrus fruits using a sharp paring knife, making sure to remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl. 2. Put the sugar in a nonreactive medium saucepan and cook over moderate heat, stirring with a wooden spoon, until a clear amber syrup forms, 3 to 4 minutes. Immediately add the citrus zests and stir constantly for 30 seconds, then stir in the citrus fruits and juices and cook for 30 seconds more. Add the cranberries and bring to a gentle boil. Cook, stirring occasionally, until the relish is jamlike, about 12 minutes. Remove from the heat and stir in the Grand Marnier. Let cool completely, then refrigerate. Make Ahead The relish can be refrigerated for up to 1 week. Serve at room temperature.

MAGA'S CITRUS CRANBERRY RELISH

Steps:

• 1. Rinse cranberries and remove any that are soft and/or shriveled. Measure three cups.
• 2. Grate the zest off the orange and place the zest in a one cup measuring cup.
• 3. Juice the orange and pour into the measuring cup. Fill up to one cup mark with water.
• 4. Place sugar, salt, and orange juice mixture into medium sauce pan, heat to boiling.
• 5. Add cranberries and return to boil, then lower the heat and simmer about ten minutes until it reaches the desired consistency, stirring occasionally.
• 6. Place in a decorative dish and allow to cool; refrigerate. Store leftovers in the refrigerator.
• 7. NOTE: One twelve ounce package is approximately three cups of cranberries. You may use fresh or frozen cranberries.