No Cook Gingered Cranberry Kumquat Relish Recipes

GINGERED CRANBERRY AND KUMQUAT RELISH

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.)

CRANBERRY & KUMQUAT RELISH

Steps:

• Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
• Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.

NO COOK CRANBERRY RELISH

Steps:

• Wash cranberries and discard any soft berries.
• In food processor, chop cranberries.
• Add jam and marmalade and pulse just to combine.

NO COOK CRANBERRY RELISH

Steps:

• Wash and sort the cranberries.
• Wash apples and orange BUT do NOT peel the apples or orange; just remove the core and seeds.
• Using a food processor, do it in 2 batches, place 1 apple and half orange (cut into quarters) and half the cranberries, pulse the fruit together to a fine chop.
• Place all fruit in a medium size bowl and stir in the sugar, start with a 1/4 cup, just taste and see, add more to your desired taste.
• Fill into a glass quart jar and store in your refrigerator.
• According to the book this will keep for several months (mine don't last that long ;-).

NO COOK GINGERED CRANBERRY-KUMQUAT RELISH

Steps:

• Place all the ingredients in a blender or food processor.
• Using"Pulse" process until all the ingredients are finely chopped Place in the fridge for a minimum of 2 hours.