WEBPlace cranberries, maple syrup and water in a large saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, until the cranberries pop and the mixture thickens, about 12 minutes. Remove from heat; let cool for about 30 minutes. Stir apples, orange segments, celery, walnuts, zest
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WEBInstructions. Place the 1 C. Fresh Cranberries, 1/4 C. Honey, and 1/4 C. Apple Cider Vinegar into a small sauce pot and bring to a simmer over medium heat for 5-7 minutes, or until the cranberries are softened. Once done, remove from the heat and place into a blender, food processor, or the cup of an immersion blender.
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WEBInstructions. . Place the arugula, cranberries, and pecans in a large bowl. Toss with 3-4 tablespoons of the vinaigrette (shake it first), then season with salt and pepper to taste. . Divide the salad onto 4 serving plates and top evenly with the orange supremes (about 4-5 per salad) and crumbled goat cheese. Serve immediately.
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WEBWhisk together olive oil, vinegar, orange juice, honey, mustard, and orange zest until uniform in color. Fold in chives, salt, and pepper. Set aside. Make on big salad or 4-6 smaller salads, starting by adding dressing to the greens. The top greens with oranges, cranberries, pecans, and feta.
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WEBChop the cranberries (I used a food processor). Drain the mandarin oranges and reserve the syrup. Add the syrup to one cup boiling water and stir in the Jello powder. Whisk until it is fully dissolved. Stir in the cup of ice and continue to stir until that melts. Place the chopped cranberries, mandarin orange sections, walnuts and celery in a 1
WEBAdd the cranberries, chopped oranges and apples, and pineapple. Mix well. Pour in a 9x13 glass baking dish or a pretty glass bowl that holds at least 4 quarts. Allow the jello to chill and set for at least 4 hours (exact time will depend on the serving bowl and how deep it is). Top with whipped cream.
WEBquinoa salad: * 4 heaping cups de-stemmed & chopped kale + olive oil & salt for massaging. * 3 cups cooked quinoa (1 cup dry) * 1 orange, peeled with slices cut into cubes (optional for this recipe) * 1/2 cup dried cranberries. * 1 cup shelled pistachios, chopped. * 1/4 cup fresh chopped dill. * 3/4 cup @athenosfeta crumbles.
WEBInstructions. Chop cranberries in blender or food processor. Pour into large bowl. Using the whole orange, cut into quarters or smaller and chop in the blender or processor. Add the orange pieces to cranberries. Stir in the sugar, gelatin powder and pecans. Cover; refrigerate at least 2 hour to dissolve sugar and cool.
WEBWhen the quinoa is cooked and slightly cool add it to a large bowl with the diced orange, cranberries, walnuts and green onion. Mix well. To make the vinaigrette, zest and juice your orange & juice the lemon. Add the juice, zest, olive oil, mustard, salt, and pepper into the glass jar & shake! Drizzle the entire bowl of goodness with your 4-5
WEBBring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes. Add the cranberries to the saucepan, boost the heat to medium and bring to a boil
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WEBMeanwhile, zest the orange, rinse, dry, and tear the kale into 2-inch pieces. Juice the orange into a small bowl or salad dressing shaker, then add the other dressing ingredients and combine thoroughly. In a large serving bowl, combine kale, almonds, and cranberries. Toss with the salad dressing until well-coated.
WEBDirections. Bring first 4 ingredients and 1/4 cup water to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until cranberries pop and mixture thickens. Remove from heat, and let stand 15 minutes. Stir in orange segments and remaining ingredients.
WEBDivide 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.
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WEBFor Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl. Cut peel from oranges. Section oranges over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice, and ginger. Cover and refrigerate at least 1 hour or up to 2
WEBStep By Step Instructions. This orange cranberry relish recipe comes together in two quick steps: First, add your ingredients to the food processor. Wash and drain your cranberries well. Discard any that are soft. Wash your whole orange and cut it into quarters (don’t peel it). Then, cut each quarter in half.
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WEBInstructions. In a slow-cooker, add all ingredients and toss to combine. Cook on low for 3-4 hours. Near the end of the cooking time, use tongs to remove the cinnamon stick. Then use a wooden spoon to break up the cranberries. The sauce will thicken as it cools.
WEBdirections. Grind cranberries, oranges, rind and fold in the sugar. Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved. Add to the cranberry mixture, add nuts. Refrigerate overnight.