CRANBERRY-ORANGE RELISH WITH MINT
Categories Sauce Food Processor Side Thanksgiving Quick & Easy Cranberry Orange Mint Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.
GRAPEFRUIT-CAMPARI CRANBERRY RELISH
Steps:
- Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
- Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.
NUTTY CRANBERRY RELISH
Steps:
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
MINTED CRANBERRY RELISH
Enjoy the tangy and mint taste in this easy cranberry relish - a perfect condiment with any meal.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 3h5m
Yield 8
Number Of Ingredients 6
Steps:
- In food processor bowl with metal blade, place orange pieces. Cover; process, using quick on-and-off motions, about 15 seconds or until finely chopped. Add cranberries; process until finely chopped.
- In nonmetal container, combine cranberry mixture, sugar, walnuts and mint. Stir in liqueur. Let stand at least 3 hours before serving to blend flavors. Store in refrigerator up to 1 week.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY & GRAPEFRUIT RELISH
A tangy-sweet staple of our Thanksgiving menu OR a delicious addition to special occasion breakfasts. Really gets the gastric juices flowing! The color is dazzling--serve in a pedestal compote to show it off!
Provided by Debber
Categories Sauces
Time 40m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, mix sugar and water; heat to boiling.
- Add cranberries and cook until skins begin to pop. Remove from heat.
- While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix.
- Serve warm or room temp in a glass compote dish for best color display!
- NOTE: If you prefer sweeter berries, add more sugar.
- LEFTOVERS: Exquisite!
Nutrition Facts : Calories 181.3, Fat 0.2, Sodium 1.4, Carbohydrate 46.9, Fiber 1.5, Sugar 34.6, Protein 0.9
FRESH CRANBERRY RELISH
This 3-ingredient cranberry relish has been a family favorite for generations! It's sweet and tangy and perfect paired with Thanksgiving turkey or even for topping on chicken or pork
Provided by Lauren Allen
Categories Side Dish
Time 5m
Number Of Ingredients 3
Steps:
- Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
- Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
- Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.
Nutrition Facts : Calories 330 kcal, Carbohydrate 85 g, Sodium 2 mg, Fiber 6 g, Sugar 75 g, ServingSize 1 serving
CRANBERRY-TEXAS RED GRAPEFRUIT RELISH
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
- Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.
CRANBERRY RELISH
Steps:
- Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.
GRAPEFRUIT CRANBERRY SAUCE
I don't remember where I got this from. Not one of my originals but i make enough to can for holiday presents. It's always a hit.
Provided by chefmick
Categories Berries
Time 25m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved.
- Add lemon zest and cranberries.
- Simmer till cranberries pop. (sometimes the harder berries don't want to pop so I'll give them a helping hand with side of wooden spoon just before I'm ready to take off stove.).
- Stir frequently so sugars don't scald and burn in bottom of pot.
- When all the berries are popped and sauce is nice and thick remove from heat and cool.
- Refrigerate in nonreactive sealed container when cool.
- Can be served hot or cold.
- If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.
GRAPEFRUIT CRANBERRY RELISH
Make and share this Grapefruit Cranberry Relish recipe from Food.com.
Provided by Ed Paulhus
Categories Citrus
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put cranberries through food chopper.
- Add sugar; mix well.
- Peel, section, and dice grapefruit; stir into cranberries.
- Chill.
Nutrition Facts : Calories 371.7, Fat 0.2, Sodium 1.9, Carbohydrate 96.2, Fiber 4.4, Sugar 78.8, Protein 1.1
FRESH CRANBERRY RELISH
A fresh, fruity, no-cook cranberry relish that is quick and easy!
Provided by Wendy Glasser
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 30.8 g, Fat 0.1 g, Fiber 3.1 g, Protein 0.5 g, Sodium 7.7 mg, Sugar 26.3 g
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