Best Cranberry Apple And Orange Relish Recipes
FRESH CRANBERRY, ORANGE AND APPLE RELISH
Steps:
- Wash and drain cranberries. Chop in food processor by flicking the switch on and off a few times. Place chopped cranberries in a bowl. Quarter apple and remove core. Chop apple in the food processor and add to the cranberries. Grate the rind from the orange and add to the cranberries. Peel the orange and cut orange into small dice. Add to the cranberries. Add pecans, if used. Stir in sugar until well combined. Cover and refrigerate at least an hour before serving.
CRANBERRY, APPLE AND ORANGE RELISH
Although it's good eating anytime of the year, a relish like this is nice during the winter holidays. And although I usually go for a cooked cranberry sauce, there are times when I find the relish to be very satisfying, & sometimes I'll even use it as a dip for cinnamon chips!
Provided by Sydney Mike
Categories Sauces
Time 25m
Yield 6 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
- Peel & core the apples & cut them into 2-inch chunks.
- In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
- Anytime up to about 1 1/2 hours before serving, stir in the almonds.
Nutrition Facts : Calories 86, Fat 3.1, SaturatedFat 0.2, Sodium 0.9, Carbohydrate 14.7, Fiber 2.8, Sugar 10.3, Protein 1.6
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