Kari Cooks Cranberry Orange Relish Cranberry orange relish adapted from recipe by nataliehaughton . in a crockpot, mix together: 1 12 oz pkg fresh cranberries. 1 4 cup frozen orange juice concentrate . 1 cup brown sugar. 2 tbsp cider vinegar. 1 2 cup chopped dried apricots (or peaches, or nectarines, or other) 1 2 cup raisins. cook on low heat 3 hours, or until cranberries pop. Wash and prep all your fresh ingredients. make sure to throw away any cranberries that are soft, wrinkled, or look off in any way. add the cranberries to a food processor and pulse until they’re finely chopped. transfer the cranberries to a mixing bowl. (see the recipe card below for the full written instructions.).
Cooked Cranberry Orange Relish Recipe Add the quartered satsumas to the food processor. glance over your cranberries and remove any shriveled or spotty ones. add them to the food processor. remove the pits and stems of the dates and add them to the food processor. use the pulse option on your food processor to pulse a few times, then check the consistency. Preparation. step 1. 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. tip. this is best made before thanksgiving day; it tastes even better after the flavors combine. classic cranberry sauce. Divide orange into sections. place orange sections, 2 teaspoons orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped. transfer relish to a bowl. cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days. Transfer to a plate and let cool completely (place in the refrigerator if you’d like to speed up this process). in the bowl of a food processor fitted with a steel blade, place the cranberries, orange, and apple. blend until you have a uniform, very finely chopped mixture with a crunchy texture.
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