Best Uncooked Cranberry Orange And Ginger Relish Recipes

Easy Cranberry Orange Relish image

Provided by TXGIRLSX3

Time 2h10m

Yield 8

Number Of Ingredients 4

1 navel orange
1 (12 ounce) package fresh cranberries
½ cup white sugar
⅛ teaspoon ground cinnamon

Steps:

Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g

Cranberry-Orange-Jalapeno Relish image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 10

2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges or navel oranges, peeled and sectioned, juice reserved
2 teaspoons grated fresh ginger
1/2 cup sugar
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup pecans, toasted, broken in pieces
1/4 cup fresh mint leaves, coarsely chopped

Steps:

Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

Uncooked Cranberry and Orange Relish image

Provided by Food Network

Categories appetizer

Time P1D

Yield about 3 cups

Number Of Ingredients 3

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar

Steps:

Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

Uncooked Cranberry, Orange, and Ginger Relish image

Yield Makes about 3 cups

Number Of Ingredients 4

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

Steps:

In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.