Holiday Cranberry Apple Relish Recipes

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.

Steps:

• Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Steps:

• Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples.
• Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 4 hours.