Best Quick Cran Apple Relish Recipes

FAMILY-FAVORITE CRAN-APPLE RELISH

Steps:

• Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight.

APPLE-CRANBERRY RELISH

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.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
• While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
• Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

APPLE CRANBERRY RELISH

Steps:

• Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor 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.

CRAN-APPLE RELISH ON CINNAMON SUGAR SPOONS

Steps:

• For the relish: Add cranberries and apple to a food processor and pulse until finely chopped, about 10 to 12 pulses. Transfer the mixture to a bowl. Stir in the orange zest, sugar, juice and salt. Cover and refrigerate for at least and hour and up to 3 days. For the spoons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash. Combine the sugar and cinnamon in a small bowl and mix well. On a floured work surface, lay out the puff pastry sheets. Using a spoon-shaped cookie cutter (about 4-by-1 inches), cut out 16 spoons per sheet, making 32 all together between the 2 sheets of pastry. Transfer the spoons to the prepared baking sheet, brush with egg wash and sprinkle liberally with cinnamon sugar. Bake the spoons until they have puffed and are golden brown, about 10 to 12 minutes. Cool completely on a wire rack. Spoon 1/2 tablespoon chilled relish on the end of each spoon before serving. Garnish with pomegranate seeds if using.

CRAN-APPLE & PINEAPPLE RELISH

Steps:

• Peel and chop the apple into a moderate dice.
• Cut the pineapple into chunks to match.
• Neither should be too much larger than the whole, uncooked cranberries.
• Put all of the ingredients except the coconut and the sweetener into a heavy small pot, and cover it.
• Set the heat to halfway of your maximum power, and let it cook.
• the mixure.
• Stir at intervals as you hear the berries popping, there should be adequate juice in the fruit to prevent burning if you stir it often enough.
• When the berries are largely popped, add the sweetener and the coconut.
• Stir and combine until as done as you like, cool briefly and serve, or chill overnight and serve cold the next day.

APPLE RELISH

Steps:

• In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender.
• Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.

QUICK CRANBERRY RELISH

Steps:

• Chop cranberries in a blender or food processor.
• Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.

CRAN-APPLE CRISP

Steps:

• Preheat oven to 350°. Place first six ingredients in a large bowl; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix first five topping ingredients; cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle over apple mixture. , Bake, uncovered, until golden brown and apples are tender, 40-45 minutes.

CRAN-APPLE WALNUT RELISH

Steps:

• Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.

CRAN-APPLE PIE

Steps:

• In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes. Place lard and butter in a separate bowl; freeze 30 minutes. Place flour mixture in a food processor; pulse until blended. Add lard and butter; pulse until mixture is the size of peas., Transfer flour mixture to a large bowl. Mix together egg yolk and 10 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough into thirds. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. , In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining 2 tablespoons juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Pour fruit filling into crust. , Roll out another portion of dough; make a lattice crust. Place over filling. Trim and seal edge. Roll out remaining portion of dough to a 14x4-in. rectangle. Cut four 14x1/4-in. strips. Place 2 strips side by side; twist together. Repeat with remaining 2 strips., For decorative cutouts, cut remaining dough out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Combine egg and milk; lightly brush lattice and edge of crust with egg mixture. Place twists along edge of pie crust, pressing lightly to adhere. Overlap cutouts on the lattice and along edge of pie. Refrigerate pie until crust is well chilled, about 30 minutes., Preheat oven to 400°. Brush cutouts with egg mixture. Cover edges loosely with foil coated with cooking spray. Bake 20 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer. Cool on a wire rack.