FRESH GINGER CRANBERRY RELISH
The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.
Nutrition Facts :
GINGER CRANBERRY SAUCE
Cranberries add sparkle to the Thanksgiving meal.
Provided by Sheila Lukins
Categories Sauce Ginger Thanksgiving Quick & Easy Cranberry Christmas Eve Parade
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
- 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
GINGER CRANBERRY SAUCE
Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.
Provided by Leslie Lew
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g
CRANBERRY-GINGER RELISH
You can make this tart ruby-red relish up to three days ahead of the feast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
- Remove relish from heat. Let cool to room temperature, and serve.
CRANBERRY-GINGER RELISH
Make and share this Cranberry-Ginger Relish recipe from Food.com.
Provided by Lennie
Categories Sauces
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- With a zester or a grater, remove the zest from the grapefruit and the tangerine; set aside.
- Peel the 2 fruits and cut into segments, removing all pith, seeds and membranes.
- Transfer to a food processor and swirl around until finely chopped; place in a large bowl.
- Add the cranberries (no need to thaw if frozen) and ginger to food processor and pulse until chopped; be careful not to overprocess.
- Add cranberry-ginger mixture to citrus fruit in bowl and stir in sugar, lime juice and zest; stir until sugar is dissolved.
- Taste and add more sugar if you feel it's necessary.
- Refrigerate for at least 2 hours to let flavours blend; keeps well for about 2 weeks.
- Makes just over 2 cups.
Nutrition Facts : Calories 63.5, Fat 0.1, Sodium 0.7, Carbohydrate 16.4, Fiber 1.4, Sugar 13.4, Protein 0.4
GINGERED CRANBERRY AND KUMQUAT RELISH
Categories Condiment/Spread Sauce Ginger No-Cook Christmas Thanksgiving Cranberry Fall Kumquat Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)
GINGER CRANBERRY RELISH
Make and share this Ginger Cranberry Relish recipe from Food.com.
Provided by chef FIFI
Categories Oranges
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients except oranges into a saucepan.
- Over medium heat bring to a boil and let boil for 5 minutes, or until thicken.
- Most of the berries should have popped.
- Stir in oranges.
- Set aside and let cool a bit.
- You may want to put it in the food processor and pulse slightly.
- Cover and refridgerate.
Nutrition Facts : Calories 407.7, Fat 0.7, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 104.7, Fiber 8.2, Sugar 90, Protein 1.9
RAW CRANBERRY DATE RELISH WITH GINGER
A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.
Provided by Christine Sahadi Whelan
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
- Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
- Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.
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GINGER-CRANBERRY RELISH - BETTER HOMES & GARDENS
From bhg.com
Servings 6Calories 84 per servingTotal Time 1 hr 20 mins
- Using a vegetable peeler, remove three wide strips of zest from orange. If necessary, use a spoon to scrape any white pith off strips. Coarsely chop zest; you should have 1 Tbsp. Squeeze juice from orange. You should have 1/3 cup.
- In a food processor combine zest, cranberries, apple, cloves, and 1/2 tsp. kosher salt; pulse until chopped. Add orange juice. Pulse three times or until just combined.
- Transfer cranberry mixture to a medium bowl. Stir in walnuts, honey, and ginger. Chill, covered, at least 1 hour or up to 1 day. If desired, garnish with additional toasted walnuts. Serves 6.
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