* Exported from MasterCook *

Cranberry-Orange Relish

Recipe By :Joy of Cooking
Serving Size : 0 Preparation Time :0:00
Categories : relishes-preserves Thanksgiving


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fresh cranberries -- washed and sorted
1 1/2 cups granulated sugar
1/3 cup water
1/3 cup orange juice
1 orange -- zest only

Combine all ingredients in a large skillet: Cook, uncovered, over
medium heat until most of the cranberries pop open and the mixture is
thickened, 7 to 10 minutes. Cool and refrigerate.

Cuisine:
"American"

- - - - - - - - - - - - - - - - - - -

In article >,
"Carol \"Damsel\" Peterson" > wrote:

> * Exported from MasterCook *
>
> Cranberry-Orange Relish
>
> Recipe By :Joy of Cooking
> Serving Size : 0 Preparation Time :0:00
> Categories : relishes-preserves Thanksgiving
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 12 ounces fresh cranberries -- washed and sorted
> 1 1/2 cups granulated sugar
> 1/3 cup water
> 1/3 cup orange juice
> 1 orange -- zest only
>
> Combine all ingredients in a large skillet: Cook, uncovered, over
> medium heat until most of the cranberries pop open and the mixture is
> thickened, 7 to 10 minutes. Cool and refrigerate.
>
> Cuisine:
> "American"
>
> - - - - - - - - - - - - - - - - - - -

My mom used the zest too, but she also used chopped up orange flesh
along with the fresh cranberries to make hers!

Hint: This stuff is best if made at least 1 week before you want to
serve it. The flavors mingle better...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Carol "Damsel" Peterson wrote:
> * Exported from MasterCook *
>
> Cranberry-Orange Relish
>
> Recipe By :Joy of Cooking
> Serving Size : 0 Preparation Time :0:00
> Categories : relishes-preserves Thanksgiving
>
>
I know I'm pretty much in the minority here, but I don't care for this
type of cranberry relish/sauce stuff. I'm a jellied cranberry sauce
girl. I l-o-v-e that stuff!!!!! <Plop> Mmmmmmmmmm

Ok, y'all can start throwing the cranberries at me now.

itsjoannotjoann wrote:
> Carol "Damsel" Peterson wrote:
> > * Exported from MasterCook *
> >
> > Cranberry-Orange Relish
> >
> > Recipe By :Joy of Cooking
> > Serving Size : 0 Preparation Time :0:00
> > Categories : relishes-preserves Thanksgiving
> >
> >
> I know I'm pretty much in the minority here, but I don't care for this
> type of cranberry relish/sauce stuff. I'm a jellied cranberry sauce
> girl. I l-o-v-e that stuff!!!!! <Plop> Mmmmmmmmmm
>
> Ok, y'all can start throwing the cranberries at me now.

I, on the other hand, prefer a completely uncooked cranberry-orange
relish. It takes most kinds.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
ups.com...
>
> itsjoannotjoann wrote:
> > Carol "Damsel" Peterson wrote:
> > > * Exported from MasterCook *
> > >
> > > Cranberry-Orange Relish
> > >
> > > Recipe By :Joy of Cooking
> > > Serving Size : 0 Preparation Time :0:00
> > > Categories : relishes-preserves Thanksgiving
> > >
> > >
> > I know I'm pretty much in the minority here, but I don't care for this
> > type of cranberry relish/sauce stuff. I'm a jellied cranberry sauce
> > girl. I l-o-v-e that stuff!!!!! <Plop> Mmmmmmmmmm
> >
> > Ok, y'all can start throwing the cranberries at me now.
>
> I, on the other hand, prefer a completely uncooked cranberry-orange
> relish. It takes most kinds.

Uncooked cranberry relish is my favorite too. The following is my favorite
recipe. While it goes great with turkey sandwiches, I've been known to eat
a bowl of it as a TV snack.

Cranberrry Orange Relish

1 1/2 cups cranberries
1 tart apple, peeled & cored
2/3 cup sugar
1/2 cup chopped toasted pecans
1/4 cup raisins
1/4 cup orange marmalade
1 tbsp lemon juice
Pinch cinnamon

Chop apple & cranberries in food processor. In bowl combine cranberries &
apple with the other ingredients. Cover & refrigerate for at least 8 hours.
Keeps up to a week in refrigerator.

From the Canadian Living Christmas cookbook.

Cindy Hamilton wrote:
>
> I, on the other hand, prefer a completely uncooked cranberry-orange
> relish. It takes most kinds.

Crash would be so sad if he lived at your house. His favorite part of
making this stuff is "murdering" the cranberries. They make sort of a
screaming noise as they explode. Crash is a sick, sick man. <G>

Carol

"Cindy Hamilton" wrote > >

> I, on the other hand, prefer a completely uncooked cranberry-orange
> relish. It takes most kinds.
>
> Cindy Hamilton

I like the uncooked kind, too. Here's one I posted a good while back:


* Exported from MasterCook *

Cranberry Relish (uncooked)

Recipe By ora, rfc - 11/13/00

2 medium oranges
1 pound fresh cranberries
1/4 cup dried currants
1 1/2 cups sugar
14 cups slivered almonds -- chopped, toasted
1/8 teaspoon ground cinnamon
orange peel curl (optional)

Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges.

Using a food processor or food grinder with a coarse blade, process or grind
orange sections, cranberries and currants until coarsely chopped.

Stir in sugar, almonds, cinnamon and reserved orange peel. Cover and store
in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight
in refrigerator before serving.

Source:
"Better Homes and Gardens"
Yield:
"4 cups"

"Carol "Damsel" Peterson" > wrote in message
...
> * Exported from MasterCook *
>
> Cranberry-Orange Relish
>
> Recipe By :Joy of Cooking
> Serving Size : 0 Preparation Time :0:00
> Categories : relishes-preserves Thanksgiving
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 12 ounces fresh cranberries -- washed and sorted
> 1 1/2 cups granulated sugar
> 1/3 cup water
> 1/3 cup orange juice
> 1 orange -- zest only
>
> Combine all ingredients in a large skillet: Cook, uncovered, over
> medium heat until most of the cranberries pop open and the mixture is
> thickened, 7 to 10 minutes. Cool and refrigerate.

That sounds really good. We ususally eat w/ my inlaws and have a can of the
jellied plop stuff, and a jello-based cranberry orange thing, neither of
which I like. I have discovered, though, that my sister-in-law's homemade
applesauce (decadent -- she adds a few sticks of butter and it tastes like
apple velvet) makes a very nice accompaniment to turkey.

I wouild like to try this recipe, though. Heck, what's one more cranberry
concoction on the table?

Chris

Here's my family's cranberry relish. I got the recipe when I was in the
4th grade, and I've made it every since. I cook so many other things
that Ive never made my own cranberries, although I love them when I'm
at someone else's house! No can-ring-slice sauce for me though. This
one's chunky and sweet. I sometimes make it during the year and serve
it with cottage cheese for breakfast.

1 can Whole Berry Cranberry Sauce, stirred well (you have to use the
whole berry one, not the jelly!)
1 small can, drained, crushed pineapple
1 small can, drained, mandarin oranges
1/2 c chopped pecans
1 T ornage juice, preferably fresh squeezed.

Mix all together in a bowl and let stand at least 1 hour to let flaover
blend. If you make it further ahead than a few hours, don't put the
nuts in til the last minute so they won't get soggy.

On Mon, 24 Oct 2005 22:04:43 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> "Carol \"Damsel\" Peterson" > wrote:
>
>> * Exported from MasterCook *
>>
>> Cranberry-Orange Relish
>>
>> Recipe By :Joy of Cooking
>> Serving Size : 0 Preparation Time :0:00
>> Categories : relishes-preserves Thanksgiving
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 12 ounces fresh cranberries -- washed and sorted
>> 1 1/2 cups granulated sugar
>> 1/3 cup water
>> 1/3 cup orange juice
>> 1 orange -- zest only
>>
>> Combine all ingredients in a large skillet: Cook, uncovered, over
>> medium heat until most of the cranberries pop open and the mixture is
>> thickened, 7 to 10 minutes. Cool and refrigerate.
>>
>> Cuisine:
>> "American"
>>
>> - - - - - - - - - - - - - - - - - - -
>
>My mom used the zest too, but she also used chopped up orange flesh
>along with the fresh cranberries to make hers!
>
>Hint: This stuff is best if made at least 1 week before you want to
>serve it. The flavors mingle better...
>
>Cheers!

Sorry ... just switched back to an upgraded version of Agent after
using Google for awhile, and I'm way behind.

I love the idea of making the relish WAY ahead! Thanks for the tip.

I'm also planning on making sugar free jello (2 kinds - cranberry and
orange, mixed together) along with some orange zest. And sugar-free
Redi-Whip for my diabetic self (this denial period has ended).

Carol

In article >,
Damsel in dis Dress > wrote:

> On Mon, 24 Oct 2005 22:04:43 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > "Carol \"Damsel\" Peterson" > wrote:
> >
> >> * Exported from MasterCook *
> >>
> >> Cranberry-Orange Relish
> >>
> >> Recipe By :Joy of Cooking
> >> Serving Size : 0 Preparation Time :0:00
> >> Categories : relishes-preserves Thanksgiving
> >>
> >>
> >> Amount Measure Ingredient -- Preparation Method
> >> -------- ------------ --------------------------------
> >> 12 ounces fresh cranberries -- washed and sorted
> >> 1 1/2 cups granulated sugar
> >> 1/3 cup water
> >> 1/3 cup orange juice
> >> 1 orange -- zest only
> >>
> >> Combine all ingredients in a large skillet: Cook, uncovered, over
> >> medium heat until most of the cranberries pop open and the mixture is
> >> thickened, 7 to 10 minutes. Cool and refrigerate.
> >>
> >> Cuisine:
> >> "American"
> >>
> >> - - - - - - - - - - - - - - - - - - -
> >
> >My mom used the zest too, but she also used chopped up orange flesh
> >along with the fresh cranberries to make hers!
> >
> >Hint: This stuff is best if made at least 1 week before you want to
> >serve it. The flavors mingle better...
> >
> >Cheers!
>
> Sorry ... just switched back to an upgraded version of Agent after
> using Google for awhile, and I'm way behind.
>
> I love the idea of making the relish WAY ahead! Thanks for the tip.
>
> I'm also planning on making sugar free jello (2 kinds - cranberry and
> orange, mixed together) along with some orange zest. And sugar-free
> Redi-Whip for my diabetic self (this denial period has ended).
>
> Carol

Mom also never added sugar... ;-)
The oranges are sweet enough.

Welcome back!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 07 Nov 2005 08:38:16 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> I'm also planning on making sugar free jello (2 kinds - cranberry and
>> orange, mixed together) along with some orange zest. And sugar-free
>> Redi-Whip for my diabetic self (this denial period has ended).
>
>Mom also never added sugar... ;-)
>The oranges are sweet enough.
>
>Welcome back!

I'm not back. I'm only MOSTLY back.

I'm battling a couple of illnesses of my own, and Crash will be in the
hospital for a week. He goes in day after tomorrow. So I'll just
monitor 2 or 3 threads. That's about all I can handle right now.

Thanks for the welcome.

Carol

>>>In article >,
>>>"Carol \"Damsel\" Peterson" > wrote:
>>>
>>>> * Exported from MasterCook *
>>>>
>>>> Cranberry-Orange Relish
>>>>
>>>>Recipe By :Joy of Cooking
>>>>Serving Size : 0 Preparation Time :0:00
>>>>Categories : relishes-preserves Thanksgiving
>>>>
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>>-------- ------------ --------------------------------
>>>> 12 ounces fresh cranberries -- washed and sorted
>>>> 1 1/2 cups granulated sugar
>>>> 1/3 cup water
>>>> 1/3 cup orange juice
>>>> 1 orange -- zest only
>>>>
>>>>Combine all ingredients in a large skillet: Cook, uncovered, over
>>>>medium heat until most of the cranberries pop open and the mixture is
>>>>thickened, 7 to 10 minutes. Cool and refrigerate.

And for an uncooked one...

12 ounces fresh cranberries
1 large orange
1/2 cup sugar
Run everything through a meat grinder with a medium grinder face. Let
sit overnight. Use.

It's infinitely scalable. You can add spices or a few drops of extract
of any sort to it.

Pastorio

In article >,
Damsel in dis Dress > wrote:

> On Mon, 07 Nov 2005 08:38:16 -0600, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> I'm also planning on making sugar free jello (2 kinds - cranberry and
> >> orange, mixed together) along with some orange zest. And sugar-free
> >> Redi-Whip for my diabetic self (this denial period has ended).
> >
> >Mom also never added sugar... ;-)
> >The oranges are sweet enough.
> >
> >Welcome back!
>
> I'm not back. I'm only MOSTLY back.
>
> I'm battling a couple of illnesses of my own, and Crash will be in the
> hospital for a week. He goes in day after tomorrow. So I'll just
> monitor 2 or 3 threads. That's about all I can handle right now.
>
> Thanks for the welcome.
>
> Carol

We missed you... and will pray for Crash.

If you have suddenly decided you are a type II diabetic, the low carb
support list is GREAT!

Cheers dear!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 07 Nov 2005 16:54:18 -0500, "Bob (this one)" >
wrote:

>And for an uncooked one...
>
>12 ounces fresh cranberries
>1 large orange
>1/2 cup sugar
>Run everything through a meat grinder with a medium grinder face. Let
>sit overnight. Use.
>
>It's infinitely scalable. You can add spices or a few drops of extract
>of any sort to it.

That sounds like a great idea! I got a meat grinder for my birthday
(thanks, mysterious stranger) and haven't gotten around to trying it
yet. This might be a good way to break it in. Gotta ask Crash,
though. His favorite part is when the cranberries scream for their
lives right before exploding. <G>

Carol

On Mon, 07 Nov 2005 16:46:29 -0600, OmManiPadmeOmelet
> wrote:

>We missed you... and will pray for Crash.

Thanks so much!

>If you have suddenly decided you are a type II diabetic, the low carb
>support list is GREAT!

I've been diabetic for several years. Sometimes, I just have to feel
like a normal person for awhile.

The low-carb group (which I created, BTW) *is* great. Maybe. Is JC
der Koenig still there? He's like toenail fungus. Just never goes
away. But that's what filters are for, after all.

Carol, who lost 40 pounds on Atkins a couple years ago

In article >,
Damsel in dis Dress > wrote:

> On Mon, 07 Nov 2005 16:46:29 -0600, OmManiPadmeOmelet
> > wrote:
>
> >We missed you... and will pray for Crash.
>
> Thanks so much!
>
> >If you have suddenly decided you are a type II diabetic, the low carb
> >support list is GREAT!
>
> I've been diabetic for several years. Sometimes, I just have to feel
> like a normal person for awhile.
>
> The low-carb group (which I created, BTW) *is* great.

I did not know that! :-)
That's awesome!

> Maybe. Is JC
> der Koenig still there? He's like toenail fungus. Just never goes
> away.

Yes and yes......
He's really only a problem to newbies.

> But that's what filters are for, after all.
>
> Carol, who lost 40 pounds on Atkins a couple years ago

50 so far, 70 to go. :-P

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Damsel in dis Dress wrote:
> On Mon, 07 Nov 2005 16:54:18 -0500, "Bob (this one)" >
> wrote:
>
>
>>And for an uncooked one...
>>
>>12 ounces fresh cranberries
>>1 large orange
>>1/2 cup sugar
>>Run everything through a meat grinder with a medium grinder face. Let
>>sit overnight. Use.
>>
>>It's infinitely scalable. You can add spices or a few drops of extract
>>of any sort to it.
>
> That sounds like a great idea! I got a meat grinder for my birthday
> (thanks, mysterious stranger) and haven't gotten around to trying it
> yet. This might be a good way to break it in. Gotta ask Crash,
> though. His favorite part is when the cranberries scream for their
> lives right before exploding. <G>

Then he'll love this recipe. They pop loud enough to hear as they're
pressed against the grinder face. Satisfying...

Pastorio

On Mon, 07 Nov 2005 21:56:27 -0500, "Bob (this one)" >
wrote:

>Damsel in dis Dress wrote:
>> On Mon, 07 Nov 2005 16:54:18 -0500, "Bob (this one)" >
>> wrote:
>>
>>
>>>And for an uncooked one...
>>>
>>>12 ounces fresh cranberries
>>>1 large orange
>>>1/2 cup sugar
>>>Run everything through a meat grinder with a medium grinder face. Let
>>>sit overnight. Use.
>>>
>>>It's infinitely scalable. You can add spices or a few drops of extract
>>>of any sort to it.
>>
>> That sounds like a great idea! I got a meat grinder for my birthday
>> (thanks, mysterious stranger) and haven't gotten around to trying it
>> yet. This might be a good way to break it in. Gotta ask Crash,
>> though. His favorite part is when the cranberries scream for their
>> lives right before exploding. <G>
>
>Then he'll love this recipe. They pop loud enough to hear as they're
>pressed against the grinder face. Satisfying...

Good thing you don't live closer. I think Crash would kiss you full
on the mouth. <G> He loves this! One less sticky pan to clean, too.

Carol

Damsel in dis Dress wrote:
> On Mon, 07 Nov 2005 21:56:27 -0500, "Bob (this one)" >
> wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>>On Mon, 07 Nov 2005 16:54:18 -0500, "Bob (this one)" >
>>>wrote:
>>>
>>>
>>>
>>>>And for an uncooked one...
>>>>
>>>>12 ounces fresh cranberries
>>>>1 large orange
>>>>1/2 cup sugar
>>>>Run everything through a meat grinder with a medium grinder face. Let
>>>>sit overnight. Use.
>>>>
>>>>It's infinitely scalable. You can add spices or a few drops of extract
>>>>of any sort to it.
>>>
>>>That sounds like a great idea! I got a meat grinder for my birthday
>>>(thanks, mysterious stranger) and haven't gotten around to trying it
>>>yet. This might be a good way to break it in. Gotta ask Crash,
>>>though. His favorite part is when the cranberries scream for their
>>>lives right before exploding. <G>
>>
>>Then he'll love this recipe. They pop loud enough to hear as they're
>>pressed against the grinder face. Satisfying...
>
> Good thing you don't live closer. I think Crash would kiss you full
> on the mouth. <G> He loves this! One less sticky pan to clean, too.

I need to check with my wife about this...

Pastorio