Cranberry Orange Relish
Votes: 1
Time: 10 min.
Since this relish is uncooked, it retains all the beneficial properties of orange and cranberry. Serve this vitamin-rich sauce with meat or poultry, enhancing the dish's richness and flavor. Pecans add a spicy note to the relish's aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g cranberries
- 2 oranges, peeled
- 1 cup of sugar
- 0.5 cup pecans, finely chopped
- You will need: food processor
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Recipes with similar ingredients: cranberry, cranberry sauce, pecans, vegetable relish, Oranges
Cooking the dish according to the recipe:
- In a food processor, puree the cranberries and orange. Transfer the pureed fruit to a 1-liter bowl and add 0.5 cups of sugar. Blend.
- Use the remaining sugar as needed, as orange sweetness can vary. Sprinkle the relish with chopped pecans and serve.
Exit: 2 tbsp.
Categories:
recipe / Festive dishes / Sauces / Dips / Trisha Yearwood
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