GRAPEFRUIT-CAMPARI CRANBERRY RELISH
Steps:
- Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
- Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.
NUTTY CRANBERRY RELISH
Steps:
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
- Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
CRANBERRY-ORANGE RELISH WITH MINT
Categories Sauce Food Processor Side Thanksgiving Quick & Easy Cranberry Orange Mint Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.
FRESH CRANBERRY RELISH
This no-cook cranberry medley spiced with cinnamon and ginger is a wonderfully refreshing complement for a savory entree. The tartness mellows as the relish chills.-Deb Williams, Peoria, Arizona
Provided by Taste of Home
Time 15m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a large bowl; toss to combine. Refrigerate, covered, overnight to blend. If desired, serve with fresh grated orange zest.
Nutrition Facts : Calories 113 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
CRANBERRY & GRAPEFRUIT RELISH
A tangy-sweet staple of our Thanksgiving menu OR a delicious addition to special occasion breakfasts. Really gets the gastric juices flowing! The color is dazzling--serve in a pedestal compote to show it off!
Provided by Debber
Categories Sauces
Time 40m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, mix sugar and water; heat to boiling.
- Add cranberries and cook until skins begin to pop. Remove from heat.
- While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix.
- Serve warm or room temp in a glass compote dish for best color display!
- NOTE: If you prefer sweeter berries, add more sugar.
- LEFTOVERS: Exquisite!
Nutrition Facts : Calories 181.3, Fat 0.2, Sodium 1.4, Carbohydrate 46.9, Fiber 1.5, Sugar 34.6, Protein 0.9
ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
MINTED CRANBERRY RELISH
Enjoy the tangy and mint taste in this easy cranberry relish - a perfect condiment with any meal.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 3h5m
Yield 8
Number Of Ingredients 6
Steps:
- In food processor bowl with metal blade, place orange pieces. Cover; process, using quick on-and-off motions, about 15 seconds or until finely chopped. Add cranberries; process until finely chopped.
- In nonmetal container, combine cranberry mixture, sugar, walnuts and mint. Stir in liqueur. Let stand at least 3 hours before serving to blend flavors. Store in refrigerator up to 1 week.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY-TEXAS RED GRAPEFRUIT RELISH
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
- Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.
FRESH CRANBERRY RELISH
A fresh, fruity, no-cook cranberry relish that is quick and easy!
Provided by Wendy Glasser
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 30.8 g, Fat 0.1 g, Fiber 3.1 g, Protein 0.5 g, Sodium 7.7 mg, Sugar 26.3 g
CRANBERRY, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY
Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.
GRAPEFRUIT CRANBERRY SAUCE
I don't remember where I got this from. Not one of my originals but i make enough to can for holiday presents. It's always a hit.
Provided by chefmick
Categories Berries
Time 25m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved.
- Add lemon zest and cranberries.
- Simmer till cranberries pop. (sometimes the harder berries don't want to pop so I'll give them a helping hand with side of wooden spoon just before I'm ready to take off stove.).
- Stir frequently so sugars don't scald and burn in bottom of pot.
- When all the berries are popped and sauce is nice and thick remove from heat and cool.
- Refrigerate in nonreactive sealed container when cool.
- Can be served hot or cold.
- If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.
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