APPLE-ORANGE-CRANBERRY RELISH
Steps:
- Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.
- In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight.
CRANBERRY-APPLE-ORANGE RELISH
This recipe was in an email today from America's Test Kitchen. Just in time.... "A blend of sweet, tart, bitter, and spicy, this cranberry relish adds spark to the Thanksgiving spread as well as all manner of dishes beyond the holiday meal. When we made this relish, here's what we discovered: Test Kitchen Discoveries Add an orange--peel and all--for a deep citrus flavor and a mild bitterness to temper the relish's sweetness. Use the food processor to grind the ingredients together. Pulse the mixture to a coarse cornmeal texture so that it retains some bite."
Provided by senseicheryl
Categories Low Protein
Time P2DT10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Pulse all ingredients in food processor until mixture resembles coarse meal. Refrigerate for 1 to 2 days for flavors to fully develop. Serve.
CRANBERRY APPLE ORANGE RELISH
I love cranberry sauce. Unfortunately, around here you can only get cranberries (fresh or frozen) around Thanksgiving and Christmas.
Provided by cando
Categories Berries
Time 55m
Yield 4-5 half pints
Number Of Ingredients 5
Steps:
- Pick cranberries over, discarding any under ripe ones.
- Finely grate orange rinds; remove any white pith and seeds from the oranges. If using an apple, core and peel apple. Finely chop oranges (an apple).
- Combine cranberries, oranges (and apple) sugar, cinnamon and water in a sauce pan. Simmer over medium heat for 20 minutes, stirring frequently.
- Ladle quickly into hot, clean jars, leaving ¼" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 15 minutes.
Nutrition Facts : Calories 470.7, Fat 0.2, Sodium 3.5, Carbohydrate 121.8, Fiber 7, Sugar 110.6, Protein 1.1
CRANBERRY, APPLE AND ORANGE RELISH
Although it's good eating anytime of the year, a relish like this is nice during the winter holidays. And although I usually go for a cooked cranberry sauce, there are times when I find the relish to be very satisfying, & sometimes I'll even use it as a dip for cinnamon chips!
Provided by Sydney Mike
Categories Sauces
Time 25m
Yield 6 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
- Peel & core the apples & cut them into 2-inch chunks.
- In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
- Anytime up to about 1 1/2 hours before serving, stir in the almonds.
Nutrition Facts : Calories 86, Fat 3.1, SaturatedFat 0.2, Sodium 0.9, Carbohydrate 14.7, Fiber 2.8, Sugar 10.3, Protein 1.6
CRANBERRY RELISH WITH PINEAPPLE AND ORANGE
This fresh cranberry relish offers a nice hit of brightness amid all the buttery richness of the Thanksgiving meal. The secret: fresh pineapple.
Provided by Jenny Rosenstrach
Yield Serves 8
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.
CRANBERRY ORANGE RELISH
Make and share this Cranberry Orange Relish recipe from Food.com.
Provided by Chef-Girl-R-D
Categories Fruit
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Put all in food processor or chopper until finely chopped.
- Refrigerate until ready to serve.
- Best if made a day in advance.
Nutrition Facts : Calories 160.7, Fat 7.9, SaturatedFat 0.7, Sodium 0.8, Carbohydrate 23.7, Fiber 3.1, Sugar 19.3, Protein 1.3
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