Cranberry Relish Salad Recipes

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.

Steps:

• In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in concentrate. Combine cranberries, apple and sugar; add to gelatin mixture. Stir in pecans. Pour into a 1-1/2-qt. serving dish. Refrigerate for 4 hours or overnight.

Steps:

• Pour boiling water onto gelatin in bowl; stir until gelatin is dissolved.
• Stir in frozen relish until thawed.
• Pour into 4-cup mold or 4 to 6 individual molds.
• Chill until firm.
• Place 2 servings on lettuce; if desired, top with mayonnaise.
• Serve remaining gelatin topped with whipped cream as desert the next day.
• Note: Pineapple-flavored gelatin can be substituted. And for variety, add one of the following: 1 can (8 3/4 ounces) crushed pineapple (wih syrup); 1 apple, chopped, 1/3 cup chopped nuts.

Steps:

• Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

Steps:

• Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
• Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.