Fruity Cranberry Relish Food

CRANBERRY FRUIT RELISH

Steps:

• Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

CRANBERRY FRUIT CONSERVE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

FRESH CRANBERRY RELISH

Steps:

• Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

FRUITED CRANBERRY RELISH

Steps:

• In a food processor, combine all ingredients; cover and process until fruit is chopped.

THREE CRANBERRY RELISH

Steps:

• Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold. As it the relish sits it thickens up.

FRESH AND FRUITY CRANBERRY RELISH

Steps:

• Coarsely grind cranberries, oranges, and apples in a food mill or grinder; put in a bowl. Stir sugar, pineapple, and walnuts through the cranberry mixture.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

CRANBERRY FRUIT RELISH

Steps:

• Place cranberries, orange, and apple in blender; cover and process until chunky.
• Transfer to bowl and stir in remaining ingredients.
• Cover and refrigerate for at least 2 hours.

NUTTY CRANBERRY RELISH

Steps:

• Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
• Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
• Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
• Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
• Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
• Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

FRUITY CRANBERRY SAUCE

Steps:

• In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in remaining ingredients.
• Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
• Remove from heat, and let cool.
• Place in jars and refrigerate.

FRUITY CRANBERRY RELISH

Steps:

• Add the cranberries and orange sections to a food processor.
• Cover and process until mixture is chopped.
• Transfer to a mixing bowl.
• Add in the apples, pineapple, sugar, grapes, orange peel, and salt;stir to combine.
• Cover with foil and refrigerate overnight.
• Add in walnuts just before ready to serve; stir to combine.

FRUITY CRANBERRY SAUCE

Steps:

• In a sauce pan combine orange juice and sugar over medium heat. Once sugar is melted add cranberries. Bring to a boil, then reduce heat to low. Gently boil for about 10 minutes or until cranberries began to pop. Remove from heat and take the back of a spoon and mash all cranberries until all skins have been removed. Stir in blueberries, its okay to mash a little, but the idea is just to stir them inches Transfer to a bowl and allow to cool. Sauce will thicken upon cooling. Serve warm or cold. Sauce can be made up to 2 days ahead. Place bowl covered with saran wrap in fridge if not serving immediately. Leftovers may be frozen. Also you can use frozen blueberries, just thaw them first.

CRANBERRY FRUIT RELISH

Steps:

• In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled.

THREE-FRUIT RELISH

Steps:

• In a large bowl, combine the sugar, marmalade and lemon juice; mix well. Stir in the cranberries, raspberries and apples. Cover and refrigerate until serving. Stir before serving.

THREE-FRUIT (CRANBERRY) RELISH

Steps:

• In a large bowl, combine the sugar, marmalade and lemon juice; mix well.
• Stir in the cranberries, raspberries and apples.
• Cover and refrigerate until serving.
• Stir before serving.

CRANBERRY RELISH III

Steps:

• Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.