Blackberry And Onion Relish Used With Tri Tip Recipe Rz16463 Recipes

BLACKBERRY AND ONION RELISH ( USED WITH TRI-TIP RECIPE #RZ.16463

Steps:

• Cut the berries in half, reserving a few whole ones for garnish. Heat the oil ina saucepan; add the onion and saute over medium to medium-low heat for 7 minutes, or until soft and slightly browned. Add the garlic and cook briefly.
• Add the vinegar and wine, simmering until almost dry. Add the beef broth, and simmer until almost dry. Stir in the halved beries, then remove from the heat.
• Season to taste with salt, pepper, brown sugar and thyme. You want just enough sugar to balance the tartness of the berries. The residual heat from the pan and onions will soften the berries.
• Garnish with the whole berries. Serve warm or at room temperature or refrigerate if not suing soon. Let come to room temperature before serving.

CRANBERRY-BLACKBERRY RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and jalapeno and cook until soft. Add the ginger and cook for 1 minute. Add the orange juice, sugar, and half the bag of cranberries. Cook, stirring occasionally, until the berries pop and are soft. Add the remaining cranberries and cook 1 minute. Remove from the heat, add the blackberries, honey, to taste, orange zest, and parsley. Season with salt and pepper.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

BLACK ONION RELISH

Steps:

• Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
• Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
• Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
• Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
• Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

SPICY BLACKBERRY CHUTNEY

Steps:

• Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.

TART CRANBERRY-ONION RELISH

Steps:

• Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.