Best Strachan Fresh Cranberry Orange Relish Recipes

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STRACHAN FRESH CRANBERRY ORANGE RELISH



Strachan Fresh Cranberry Orange Relish image

A blend made by trial and error and that my husband won't let me play with anymore! This can easily be made a day or two ahead of serving to allow the flavors to meld. This is a great complement to roast poultry or pork and also makes a great topper on buttered biscuits or rolls.

Provided by Beth Stone Strachan

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (12 ounce) package cranberries
1 navel orange, ends trimmed
⅓ cup chopped walnuts
¾ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons triple sec (orange-flavored liqueur)

Steps:

  • Place cranberries in food processor; pulse until evenly chopped. Transfer to a mixing bowl.
  • Quarter the orange and place in the food processor with walnuts; pulse until finely chopped. Add to bowl with cranberries.
  • Mix sugar, cinnamon, nutmeg, and triple sec into cranberry-orange mixture until coated. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 19.1 g, Fat 2.2 g, Fiber 1.8 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 0.9 mg, Sugar 15.8 g

STRACHAN FRESH CRANBERRY ORANGE RELISH



Strachan Fresh Cranberry Orange Relish image

How to make Strachan Fresh Cranberry Orange Relish

Provided by @MakeItYours

Number Of Ingredients 7

1 (12 ounce) package cranberries
1 navel orange, ends trimmed
1/3 cup chopped walnuts
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons triple sec (orange-flavored liqueur)

Steps:

  • Place cranberries in food processor; pulse until evenly chopped. Transfer to a mixing bowl. Quarter the orange and place in the food processor with walnuts; pulse until finely chopped. Add to bowl with cranberries. Mix sugar, cinnamon, nutmeg, and triple sec into cranberry-orange mixture until coated. Cover and refrigerate at least 1 hour before serving.

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