Best No Cook Cranberry Relish Recipes

EASY NO-COOK CRANBERRY SAUCE

Steps:

• Place the cranberries in the bowl of a food processor. Grate the zest of one orange directly over top. Cut away and discard peel and pith from orange, then cut sections free from membranes and add to food processor bowl.
• Pulse the cranberries, zest, orange sections, 1/4 cup of the sugar, and pinch sea salt until finely chopped. Taste, add more sugar by the tablespoon to achieve the sweetness you like - remember, cranberry sauce should be on the sweet side. Adjust with another pinch of salt if necessary. Chill, covered, at least 2 hours to allow flavors to develop.

NO-COOK CRANBERRY RELISH

Steps:

• In a blender, combine all the ingredients; cover and process until coarsely chopped. Cover and chill for 30 minutes or until ready to serve.

FRESH CRANBERRY RELISH

Steps:

• Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces.
• Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
• Refrigerate until ready to serve (it tastes best after being in the fridge for at least on hour) or for up to 1 week. Serve over turkey, chicken, pork loin etc.

CRANBERRY RELISH

Steps:

• In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

UNCOOKED CRANBERRY AND ORANGE RELISH

Steps:

• Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

FRESH CRANBERRY RELISH

Steps:

• Pulse ingredients in a food processor until combined but still chunky.

FRESH CRANBERRY RELISH

Steps:

• In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.

NO-COOK CRANBERRY-ORANGE RELISH

Steps:

• Cut the ends off the oranges, and slice them into eighths; remove the central stringy white membrane, but leave the peel on.
• Place the oranges, cranberries and sugar in a food processor, and process until they are chopped but not pureed. Do not overprocess them.
• Transfer the mixture to a bowl, stir in the cayenne and the minced mint leaves, and adjust the seasonings. Cover and refrigerate; garnish with the whole mint leaves before serving.

NO COOK CRANBERRY RELISH

Steps:

• Wash and sort the cranberries.
• Wash apples and orange BUT do NOT peel the apples or orange; just remove the core and seeds.
• Using a food processor, do it in 2 batches, place 1 apple and half orange (cut into quarters) and half the cranberries, pulse the fruit together to a fine chop.
• Place all fruit in a medium size bowl and stir in the sugar, start with a 1/4 cup, just taste and see, add more to your desired taste.
• Fill into a glass quart jar and store in your refrigerator.
• According to the book this will keep for several months (mine don't last that long ;-).