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
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, TANGERINE, AND CRYSTALLIZED-GINGER RELISH
Categories Condiment/Spread Sauce Food Processor Berry Citrus Ginger No-Cook Thanksgiving Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
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
UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH
Categories Condiment/Spread Food Processor Ginger No-Cook Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Orange Chill Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.
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.
CARAMELISED CRANBERRY RELISH
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too
Provided by Good Food team
Categories Condiment, Dinner
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber
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
CRANBERRY SAUCE WITH GINGER AND CLOVE
Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.
Nutrition Facts : Calories 72 g, Fiber 2 g
CRANBERRY-GINGER RELISH
Make and share this Cranberry-Ginger Relish recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients in heavy large saucepan.
- Bring to boil over high heat, stirring until sugar dissolves.
- Reduce heat to low and simmer until relish is thick, stirring often and mashing berries slightly, about 15 minutes.
- Transfer relish to small bowl.
- Cover and chill.
- Can be prepared up to 1 month ahead.
- Keep chilled.
Nutrition Facts : Calories 184.6, Fat 0.2, Sodium 2, Carbohydrate 47, Fiber 2.8, Sugar 40.8, Protein 0.7
HOMEMADE CRANBERRY GINGER SAUCE
No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family's palate. In this version, I've used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you'll never go back.
Provided by frozendinnerdiva
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.5 g, Fiber 1.4 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 12.9 g
CRANBERRY, TANGERINE & CRYSTALLIZED GINGER RELISH
Make and share this Cranberry, Tangerine & Crystallized Ginger Relish recipe from Food.com.
Provided by Flavor Diva
Categories < 15 Mins
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In processor, pulse cranberries to a coarse consistency. Transfer to a bowl. Pulse tangerine to a coarse consistency. Stir in with cranberries.
- Mix in remaining ingredients and refrigerate for at least 6 hours.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 341.6, Fat 0.3, Sodium 18.3, Carbohydrate 89.1, Fiber 6.4, Sugar 76.6, Protein 1
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.
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.)
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