Best 7 Winter Canning Cranberry Orange Relish Recipes

EASY CRANBERRY ORANGE RELISH

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.

CRANBERRY-ORANGE RELISH

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.

WINTER CANNING - CRANBERRY ORANGE RELISH

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.

BEST CRANBERRY ORANGE RELISH

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.

CRANBERRY FRUIT RELISH

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.

CRAN-ORANGE RELISH

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.

CRANBERRY-ORANGE RELISH

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.