Fresh Cranberry Orange And Apple Relish Food

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APPLE-ORANGE-CRANBERRY RELISH



Apple-Orange-Cranberry Relish image

Provided by Katie Lee Biegel

Categories     side-dish

Time 2h10m

Yield 3 cups

Number Of Ingredients 7

1 orange
1 medium apple (a sweeter variety such as Gala or Fuji)
3 cups fresh cranberries
1 celery stalk, cut into 1-inch pieces
1/2 cup shelled walnuts
3/4 cup sugar
1 tablespoon orange liqueur

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



Cranberry-Apple-Orange Relish image

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

1 large sweet apple, peeled, cored, roughly chopped
1 (12 ounce) bag cranberries
1 orange, cut into quarters (including rind)
3/4 cup sugar
1 teaspoon ground ginger
1 pinch table salt

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



Cranberry Apple Orange Relish image

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

1 lb cranberries (fresh or frozen)
2 oranges (or one orange and one apple)
2 cups white sugar
1/2 teaspoon cinnamon
1 cup water

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



Cranberry, Apple and Orange Relish image

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

2 medium oranges, unpeeled
1 small lemon, unpeeled
2 medium granny smith apples
16 ounces cranberries (fresh or frozen then thawed)
1/2-3/4 cup granulated sugar
1 cup slivered almonds, toasted

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



Cranberry Relish With Pineapple and Orange image

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

4 cups (about 1 16-ounce bag) fresh or completely thawed frozen cranberries
1 cup fresh pineapple, roughly chopped
3 oranges, sectioned (supremed) and chopped, plus their juices
⅓ cup sugar
1 teaspoon minced peeled fresh ginger
¼ cup minced red onion
¼ cup chopped fresh mint leaves

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



Cranberry Orange Relish image

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

1 (10 ounce) bag fresh cranberries
1 granny smith apple, cute into big chunks
1 orange, peeled and cut into big chunks
1 cup pecans
3/4 cup sugar

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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