What is a simple recipe for Cranberry orange relish?”
November 20, 2009 Recipes for Health Cranberry-Orange Relish By MARTHA ROSE SHULMAN This sweet and tart relish, affectionately named “pucker-up cranberry relish” by my friends, is much more refreshing than commercial cooked relish and takes about as long to make as it does to open a can. Leftovers are great for breakfast, with plain yogurt. The cranberry-orange combo is very high in vitamin C, much of which is lost in cooked cranberry sauce. 1 bag fresh cranberries 1 whole navel orange, preferably organic, skin included, washed and cut into chunks 1/2 cup shelled pecans 1/3 cup mild honey, such as clover 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. Yield: Serves eight. Advance preparation: This is best made on Thanksgiving Day, but if really pressed for time, you could make it a day ahead.
An easy cranberry relish recipe. Thanks to Elaine for sharing this recipe. Ingredients: * 2 cups fresh or frozen cranberries, rinsed and drained * 1 large orange * 3/4 cup sugar, or to taste http://southernfood.about.com/od/cranberryrelishrecipes/r/blbb466.htm Preparation: Finely chop cranberries in food processor or put through meat grinder. Peel orange, without too much of the white pith, reserving peel; remove seeds and white membrane. Put orange and orange peel through grinder or chop in food processor. Mix all ingredients together and store in covered container in the refrigerator. Refrigerate several hours before serving. A delicious accompaniment to the holiday bird, or serve the relish with pork or wild game.
