Cranberry Satsuma Relish Recipes

CRANBERRY-SATSUMA RELISH

Steps:

• Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
• Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
• Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.

HOLIDAY CRANBERRY SATSUMA RELISH

Steps:

• Combine all ingredients in a medium saucepan.
• Turn heat on medium-low.
• Cook, stirring often, until cranberries are soft, about 15 minutes.
• Remove from heat and let cool.
• Cover and refrigerate. Serve cold.

CRANBERRY SATSUMA RELISH WITH COCONUT AND GINGER

Steps:

• Zest and peel your oranges. Break into segments.
• Zest and juice your lime.
• Place your cranberries, oranges, ginger, zest, and lime juice in a food processor and pulse until roughly chopped.
• Add your walnuts, shredded coconut, honey or maples syrup, salt, and cinnamon and pulse until you achieve the texture you like.
• Serve with your favorite holiday meal. This can be made ahead and served the next day. Tastes great! Will keep up to 4 days in the fridge.
• Enjoy!

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

EASY HOMEMADE SATSUMA AND HONEY CRANBERRY SAUCE

Steps:

• Add all of the ingredients to a medium pot.
• Heat over medium, and bring to a light simmer. You should hear the cranberries start to pop.
• Reduce the heat to low and stir the sauce until all the cranberries have popped and the sauce starts to thicken.
• Remove from heat once the sauce is a thick consistency.
• Allow to cool slightly, then add to storage jars.
• Chill the sauce in the fridge for at least 12 hours before serving.

CRANBERRY RELISH

Steps:

• In a food processor, working with each ingredient separately, pulse apple, orange, cranberries, and walnuts until finely chopped. Transfer to a large bowl and stir in sugar.

CARAMELISED CRANBERRY RELISH

Steps:

• Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
• Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

MAMA STAMBERG'S CRANBERRY RELISH RECIPE

Steps:

• Grind the cranberries and onion together.
• Add remaining ingredients and mix.
• Put in a plastic container and freeze.
• An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
• The relish will be thick, creamy, and shocking pink.

FRESH CRANBERRY RELISH

Steps:

• Pulse ingredients in a food processor until combined but still chunky.