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 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 20m Yield 4 half pints Number Of Ingredients 4 Steps:
Wash orange. Cut unpeeled orange into 6-8 pieces, removing seeds. Place the cranberries in a food processor. Process until evenly chopped. Spoon into a large saucepan. Place the orange pieces in a food processor. Process until evenly chopped. Add to the cranberries. Add water and sugar - less sugar if you like a tart relish, more if you prefer it sweeter. Simmer over medium heat until cranberries are hot and soft, 5-10 minutes. Ladle into clean half-pint canning jars. Relish may be frozen. It also keeps well in the refrigerator for up to a month.
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.
Yield Makes about 4 cups, serving 8 Number Of Ingredients 5 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.
Time 25m Yield 4-1/2 quarts. Number Of Ingredients 3 Steps:
In a food processor, process the cranberries and oranges in batches until finely chopped. Place in a large container; stir in sugar. Cover and refrigerate until serving.
More about “winter canning cranberry orange relish recipes”
Time 5h30m Yield 12 servings, about 1/2 cup each Number Of Ingredients 7 Steps:
Process cranberries in food processor until finely chopped; spoon into medium bowl. Add sugar; mix well. Add boiling water to combined dry gelatin mix and cinnamon in large bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until thickened. Stir oranges and cranberry mixture into gelatin mixture. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold just before serving.
