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Cranberry and Blood Orange Relish

Cranberry and Blood Orange Relish


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Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.

Ingredients

  • 1 12-ounce bag fresh cranberries

Recipe Preparation

  • Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl (see below). Set bowl with blood orange segments aside. Cut remaining unpeeled blood orange into 8 pieces and place in food processor. Add fresh cranberries and 2/3 cup sugar; using on/off turns, blend until mixture is finely chopped. Transfer relish to medium bowl; stir in blood orange segments. Cover and refrigerate relish overnight. DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.

Reviews Section

Cranberry and Blood Orange Relish - Recipes

1 hour (mostly inactive time)

This cranberry relish has been a favorite since it first appeared in Martha Stewart Living magazine back in 1995. If you can make it a day in advance, the ginger and jalapeño will mellow significantly.

2 cups fresh or defrosted frozen cranberries

2 blood oranges, or navel oranges

1 large jalapeño chile, seeded and finely chopped

2 tablespoons fresh lime juice

2 teaspoons freshly grated ginger

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Slice peel off of the oranges. Then, working over a separate bowl to catch the juices, cut on both sides of each membrane segment to release the orange sections. Cut sections into 1/4-inch pieces.

To the cranberries add the onion, jalapeño, 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.

Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

PER SERVING (per 2 tablespoons): calories: 53 (23% from fat) protein: 0.5 gram total fat: 1.4 grams saturated fat: 0.1 gram cholesterol: 0 sodium: 3 mg carbohydrate: 10.5 grams dietary fiber: 1.2 grams


Recipe Summary

  • 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, sectioned, and cut into 1/4-inch pieces, juices reserved
  • 2 teaspoons freshly grated ginger
  • 1/2 cup sugar
  • 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
  • 1/4 cup fresh mint leaves, coarsely chopped
  • 1/4 cup pecans, toasted, broken in pieces

Place cranberries in food processor, and pulse to chop coarsely, about five 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.


  • 1 (12 ounce) package fresh cranberries (3 cups)
  • 2 medium tangerines, unpeeled
  • ¼ cup to 1/3 cup sugar or sugar substitute equivalent to 1/4 to 1/3 cup sugar (See Tip)

Rinse cranberries under running water and discard any soft or old berries set aside. Slice each unpeeled tangerine into fifths remove seeds. Place tangerine slices in a food processor cover and process until coarsely chopped. Transfer to a medium bowl.

Add all but 1/2 cup of the cranberries to the food processor cover and process until coarsely chopped. Add to tangerines in bowl stir in the remaining 1/2 cup cranberries. Stir in enough of the sugar to sweeten to taste cover and chill for 1 hour. Stir before serving. Makes 3 cups (twelve 1/4-cup servings).

Tip: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 to 1/3 cup sugar. Nutrition Per Serving With Substitute: same as above, except 20 cal., 6 g carb.

Make Ahead Tip: Prepare as directed. Cover and chill for up to 2 days. Stir before serving.


Cranberry-Orange Relish

I am one of those people that has to have cranberry sauce with their turkey on Thanksgiving. The canned stuff will do but fresh cranberry sauce is always THE BEST! It is so simple to make and can be made ahead of time. This year I decided to give a cranberry-orange relish a try.

This relish recipe has some fresh cranberries cooked in it along with some fresh ones that are raw. Cranberry sauce usually has a nice fresh flavor, but this relish has an even more fresh flavor with addition of the raw cranberries. You get the sweet and soft texture from the cooked along with the tart and crunchy texture with the raw berries. It is refreshing fresh in flavor.

Now, not only is this cranberry-orange relish good served with the Thanksgiving bird but this relish is also yummy top on crackers with a nice schmear of cream cheese.

If you want a more traditional sauce these are also great – Cranberry Apricot Sauce or Cranberry Sauce (my favorite go-to recipe). Make your own sauce, trust me on this one!


Cranberry Relish

Published: Nov 20, 2019 Modified: Mar 29, 2020 by Karen Kelly This post may contain affiliate links.

It's hard to believe how easy this Cranberry Relish is to make! It's made with three simple ingredients fresh cranberries, blood oranges and coconut sugar.

Okay, so I have to admit I did not grow up eating Cranberry Relish like this. We always had canned cranberry sauce at Thanksgiving and it was the bomb.

I first had this a few years ago when someone served it on cream cheese as an appetizer. OMG, so good! It must be the easiest appetizer ever and I knew I had to make it my own.

I have changed up the traditional recipe by adding my favorite citrus - BLOOD ORANGES! Sorry to yell, but aren't they the best? They can be hard to find in the produce section but just ask your produce guy (or gal) and he should be able to help you. AND did I mention, I love Blood Orange Roasted Chicken?

What is the difference between Cranberry Relish and Cranberry Sauce?

Cranberry Sauce is cooked on the stove with sugar and the berries break down and become liquidy and sweet. Cranberry Relish is raw cranberries that have been chopped in the food processor and this tends to have a more tart flavor. The food processor is the only way to make this relish because a blender will puree the cranberries and it will be more like a sauce.

What Can I Do With Cranberry Relish?

  • serve as an appetizer on top of brie or a block of cream cheese
  • top your morning oatmeal with it
  • put it on your morning waffles
  • put it on avocado toast
  • mix it with quinoa to make a salad
  • put it on a leftover turkey sandwich or pulled pork sandwich
  • whisk it into your favorite balsamic dressing
  • mix it into your afternoon Greek yogurt
  • place it atop a plain chicken breast
  • mix it into a smoothie

I really think cranberries are the unsung heroes of all the fruits? Don't you agree?


Cranberry Preserves

Cranberry Catsup

5 pounds cranberries
1 pint vinegar
2 1/2 pounds brown sugar
3 tablespoons ground cinnamon
1/2 tablespoon ground cloves
1/2 tablespoon salt
1/2 teaspoon paprika

Cook the cranberries in the vinegar until they burst open, which is about 5 minutes. Press through a puree sieve. Add the rest of the ingredients and simmer until the mixture thickens. Can.

Cranberry Preserve Recipe

2 apples
3 cups sugar
3/4 cup water
4 1/2 cups cranberries
1 tablespoon grated lemon rind
1/4 cup creme de cassis (optional)

Peel, core and roughly dice the apples. Place sugar and water into a saucepan and heat gently until sugar dissolves. Swirl pan, don't stir. Add apples cranberries and lemon rind. Bring to boil. Reduce heat and continue to cook for about 20 minutes, or until mixture takes on the consistency of thick jam.

Add the creme de cassis at this stage, if using. Will keep in fridge for up to 1 month.

Cranberry and Raspberry Preserve

6 cups raspberries
2 1/2 cups sugar, divided
3 cups cranberries
1/4 cup fresh orange juice
zest of 1 orange

Place raspberries in a bowl and mix in 1 cup of sugar. Mix well and leave to stand for 1 hour. Add cranberries and remaining sugar. Place in a heavy bottomed saucepan and place over a high heat. Stir constantly until cranberries split and release their juice. About 5 minutes. Continue cooking until all the berries have split and mixture is like syrup.

Skim off any foam, or add 1 nut size piece of butter to the beginning of the boiling process to minimize this. Place back on the heat and boil for 10 minutes or until mixture thickens. Add the raspberries in sugar, plus all the juice, and boil for 10 minutes more.

Test to see if the jam is ready. Remove pan from heat. Remove a teaspoon of the mixture and place in the freezer for 5 minutes. When you remove the jam it should wrinkle if pushed to one side. If not, boil for 5 more minutes and test again.

Ladle into canning jars and seal. Process in a hot water bath for 5 minutes. Makes 4 pints .

Storing and Canning Cranberries

Perhaps you are lucky enough to have a couple of cranberry bushes in your garden and you want to know how to preserve them. It is simple enough, sort through and then wash the fruit. Boil some water and allow it to become cold. Pack your cranberries into sterilized canning jars. Fill with the cold water and store in a cool, dark place.

Because there is no other method of preserving involved it is very important that you only choose fruit that is firm and free from any blemishes. If not, your jars will spoil very quickly.

Cranberries preserved like this will keep through to the summer.

If you want to can cranberries for a longer keeping time then follow the following:

Canning Recipe for Cranberries

1 lb. cranberries
1/2 lb. sugar
1/4 cup water
brandy paper

Wash and discard any spoiled fruit. Place in a colander to drain. Place the sugar and water in a heavy based saucepan and bring to the boil over a medium heat. Boil for 1 minute.

Add the cranberries and boil until the fruit is transparent and a light red.

Conserving the liquid, remove the cranberry fruit and place them in sterilized canning jars. Place the syrup back on the heat and boil for 15 - 20 minutes more and then pour the hot syrup over the berries in the jars. Leave a 1/4 inch head space and all the fruit to cool before covering the necks of the jars with paper dipped in brandy.


Is this Cranberry Orange Relish - Estee Recipe Suitable for Diabetics?

This Cranberry Orange Relish - Estee recipe comes from our category covering diabetic Spread recipes. Because we have no knowledge of your unique health conditions & the advice your doctor has offered you, we can`t confirm that Cranberry Orange Relish - Estee recipe is appropriate for you. For all that, because the compiler marked it as `diabetic` it indicates that it at least complies with the minimum requirements, being low in carbohydrates and fat, and consequently should be healthier than a typical non-diabetic recipe. All the same, this Cranberry Orange Relish - Estee recipe should only be used if you understand your own condition and are happy that the contents of the recipe are appropriate for you.

Cranberry Orange Relish - Estee Recipe - Important Disclaimer

This Cranberry Orange Relish - Estee Recipe is part of our diabetic Spread recipes section. Please understand, it would be impracticable for us to validate every single one of the diabetic Spread recipes to certify that all the recipes are 100% adapted for diabetes sufferers. Our diabetic recipe collection has in excess of 2000 unique recipes in the collection, and to prepare each of them at a rate of one every 24 hours would occupy us for as long as 290 weeks. We strongly advise you to read the recipe ingredients with due care to confirm that all the recipes are compliant with the nutritional advice your medical advisors have given you. If you feel that this Cranberry Orange Relish - Estee recipe is wrong, then please send us an e-mail & we will remove the problem recipe from our recipe site.


INGREDIENTS

4 cups fresh cranberries (about 1 pound), picked over and rinsed, or frozen cranberries
1 1 ⁄ 2 cups sugar

INSTRUCTIONS

1. Combine the cranberries and sugar with 2 cups water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries are broken, 10 to 15 minutes.

2. Transfer to a bowl. Cool, then chill until you’re ready to serve. The sauce can be refrigerated, covered, for
up to a week.

Firm Cranberry Sauce Or Cranberry Jelly
Increase the sugar to 2 cups. For sauce, proceed as directed. For jelly, cook for 5 minutes longer, stirring frequently. Pass through a strainer into a mold, bowl, or jelly jars. Cool, then chill until firm. Spoon out, or warm the container in hot water to turn the jelly out on a plate and then slice to serve.

Cranberry Relish
This isn’t cooked, but it’s handy to have all the cranberry options in one place: Reduce the sugar to 1 ⁄ 2 cup zest 1 orange, then remove the pith (including the white parts between segments) and roughly chop or supreme the flesh. Combine the sugar, cranberries, orange pieces and zest in a food processor and pulse until chopped. Let sit for about 30 minutes before serving.


Is this Cranberry And Orange Relish Recipe Suitable for Diabetics?

This Cranberry And Orange Relish recipe is part of our collection of tasty diabetic Spread recipes. As we have no knowledge of your peculiar health conditions & the guidelines your doctor has given to you, we really cannot say for sure that this Cranberry And Orange Relish recipe is OK for you. Despite that, because the compiler labelled it as `diabetic` it suggest that it at least matches the basic condition for the tag `diabetic friendly`, being low in carbohydrates and fat, and consequently should be more healthy than the non-diabetic equivalent. Despite that, this Cranberry And Orange Relish recipe must only be used if you understand your own condition and are happy that the recipe contents are suitable for you.

Cranberry And Orange Relish Recipe - Important Disclaimer

This Cranberry And Orange Relish Recipe is one from the diabetic Spread recipes category. Obviously, it would be inconceivable for us to check each of the diabetic Spread recipes to certify that all the recipes are totally acceptable for diabetes sufferers. We have thousands of recipes in the collection, and to check every one of them at the rate of one every 24 hours would occupy us for more than 290 weeks. We strongly urge you to analyse the nutritional content carefully to verify that they are compliant with the diabetes nutritional advice your nutritionalist has provided. If you think that this Cranberry And Orange Relish recipe is not safe for diabetics, please inform us & we will change or remove the offending recipe from our diabetes friendly recipe collection.


Watch the video: Cranberry Orange Relish (June 2022).