Cranberry Orange Relish is a staple of Thanksgiving and Christmas dinners, especially when a roasted turkey is involved. However, you don’t need a holiday to enjoy this flavor filled relish. This recipe calls for doing it in a blender. It is so easy this way, and it comes out perfect every time! The Vitamin C rush is amazing and the sweet and sour taste of the cranberries is unmistakably exciting. I love it on a turkey sandwich, along with mayonnaise. It is also great on top of vanilla ice cream!
Cranberry Orange Relish
Ingredients:
—1 12 ounce bag of fresh Cranberries
—1 large Navel Orange
—1 cup Sugar
—1/2 cup Orange Juice
Directions:
Without removing the rind, cut the orange into eighths, and put them in the blender, stuffing them into the bottom so that they are touching the blades. Add the orange juice. Put the lid on the blender. Using the pulsing feature (if your blender has one) and grind up the orange. You will have to start and stop the blender and stuff it down a couple of times with a wooden spoon. The object is to leave the orange very chunky, but make sure it has some fluidity.
Stop the blender, remove the lid, and add all of the cranberries and sugar, stuffing them down into the liquidy yet chunky oranges. Replace the lid, and again, working at low blender speed start grinding the cranberries. You will have to turn off the blender, remove the lid, and stuff the whole cranberries down into the liquidy bottom fruit a couple of times to sufficiently get all of the cranberries broken up.
As soon as the cranberries are all broken up, stop the grinding process. Pour the ground up relish in a serving dish, and refrigerate an hour or two. Don’t worry that the cranberry orange relish is not the familiar bright red color at first. In the hour or two that it sits in the refrigerator, the cranberry skins will bleed their rich scarlet color, and it will be ruby red when it is time to serve.
NOTE: You do not have to refrigerate the relish, or wait to eat them. However, the resting time will let the flavors to meld together, and the sugar will not only sweeten the mixture, but will give it a thickness too.
Also, if you like the sour taste of citrus a lot—like I do—you can also grind up a half a lemon or half of a lime into the relish as well. If you want to do this, grind up the lemon or lime half at the same time you grind up the orange. Just like you did with the oranges, use the lemon or lime rind and all. Also, cut the half a lemon or half a lime into quarters, and make sure you remove all of the seeds.
Cranberry Orange Relish
Ingredients:
—1 12 ounce bag of fresh Cranberries
—1 large Navel Orange
—1 cup Sugar
—1/2 cup Orange Juice
Directions:
Without removing the rind, cut the orange into eighths, and put them in the blender, stuffing them into the bottom so that they are touching the blades. Add the orange juice. Put the lid on the blender. Using the pulsing feature (if your blender has one) and grind up the orange. You will have to start and stop the blender and stuff it down a couple of times with a wooden spoon. The object is to leave the orange very chunky, but make sure it has some fluidity.
Stop the blender, remove the lid, and add all of the cranberries and sugar, stuffing them down into the liquidy yet chunky oranges. Replace the lid, and again, working at low blender speed start grinding the cranberries. You will have to turn off the blender, remove the lid, and stuff the whole cranberries down into the liquidy bottom fruit a couple of times to sufficiently get all of the cranberries broken up.
As soon as the cranberries are all broken up, stop the grinding process. Pour the ground up relish in a serving dish, and refrigerate an hour or two. Don’t worry that the cranberry orange relish is not the familiar bright red color at first. In the hour or two that it sits in the refrigerator, the cranberry skins will bleed their rich scarlet color, and it will be ruby red when it is time to serve.
NOTE: You do not have to refrigerate the relish, or wait to eat them. However, the resting time will let the flavors to meld together, and the sugar will not only sweeten the mixture, but will give it a thickness too.
Also, if you like the sour taste of citrus a lot—like I do—you can also grind up a half a lemon or half of a lime into the relish as well. If you want to do this, grind up the lemon or lime half at the same time you grind up the orange. Just like you did with the oranges, use the lemon or lime rind and all. Also, cut the half a lemon or half a lime into quarters, and make sure you remove all of the seeds.