Time 10m Yield 2 cups Number Of Ingredients 4 Steps:
Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
Time 1h15m Yield 40 Number Of Ingredients 7 Steps:
Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl. Refrigerate before serving, about 1 hour.
Number Of Ingredients 6 Steps:
Use a knife to cut the orange into 8 even pieces, keeping the peel on. Place the orange pieces and the Granny Smith apple slices into a food processor or blender. Pulse 4 to 5 times to begin the chopping process. Add the fresh cranberries, granulated white sugar, dark brown sugar, and lime zest into the food processor. Pulse the mixture about 8 to10 times until it looks finely chopped. Do not over process the mixture. You don’t want a puree. Scoop into a large dish or bowl that can handle about 4 cups of relish. Cover and refrigerate for an hour to overnight to allow the flavors to meld. Best when served cold.
Yield 5 cups Number Of Ingredients 9 Steps:
Bring the sugars, syrup, water, cinnamon and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries “pop”. Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces and serve.
Time 2h10m Yield 8 Number Of Ingredients 4 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.
Time 10m Yield 1 cup Number Of Ingredients 2 Steps:
Wash orange really well. Do not peel. Chop whole orange as finely as possible with a sharp knife (don’t be tempted to blizt, makes it too mushy). Discard seeds (pips). Open jar, place sauce in bowl, mash a little. Add orange. Stir with fork to combine well.
Yield Makes 4 cups Number Of Ingredients 5 Steps:
Place the sugar, 1 cup water, and the orange juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes. Add cranberries; cook just until berries start to pop, about 15 minutes. Remove from heat, and stir in orange zest and segments. Cool, and refrigerate overnight.
Time 25m Yield 4 cups. Number Of Ingredients 6 Steps:
In a large saucepan, combine the cranberries, sugar and orange zest. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the oranges, liqueur and rosemary. Transfer to a small bowl. Cover and store in the refrigerator.
Time 10m Yield 12 serving(s) Number Of Ingredients 4 Steps:
Wash and drain cranberries. Wash and quarter one orange and remove any seeds. Place everything in a food processor and chop. Add sugar. Refrigerate overnight.
Time 10m Yield 3 cups Number Of Ingredients 8 Steps:
Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped. Cut the oranges into eighths, and grind or process until finely chopped. Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.
Time 5m Yield 8 servings Number Of Ingredients 4 Steps:
Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.
Number Of Ingredients 5 Steps:
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
Time 25m Number Of Ingredients 3 Steps:
Tip the cranberries into a large pan with the orange juice and sugar, and bring to the boil. Turn down the heat to medium and bring to a gentle simmer, then continue to cook for 10 mins until the cranberries become plump and sticky. Tip the mixture into a blender, blitz to a purée, then return to the pan and simmer over a low heat for 5 mins until thick and jammy. Leave to cool and tip into a serving dish or jar. Will keep in the fridge for four days or freezer for up to six months.
Time 20m Yield 20 Number Of Ingredients 4 Steps:
Place sugar and ginger in medium bowl. Wash and dry cranberries; remove any stems or blemished berries. Wash and dry orange; cut into 1-inch pieces (with peel) and remove seeds. In food processor, place half of the cranberries and orange pieces. Cover and process, using short on-and-off motions, about 15 seconds or until evenly chopped. Stir cranberry mixture into sugar mixture. Repeat with remaining cranberries and orange pieces. Cover and refrigerate at least 24 hours to blend flavors but no longer than 1 week.
Yield Makes about 6 cups Number Of Ingredients 6 Steps:
Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Yield Makes 2 cups Number Of Ingredients 10 Steps:
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.
