Cranberry Kumquat Relish Food

KUMQUAT CRANBERRY SAUCE

Steps:

• Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
• Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
• Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.

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.

CRANBERRY & KUMQUAT RELISH

Steps:

• In a 4 quart sauce pan, heat honey, cinnamon sticks and ginger to boiling. Add chopped kumquats and simmer until just soft.
• With a slotted spoon, remove the kumquats and the cinnamon sticks. Discard the cinnamon sticks.
• Add cranberries to honey mixture in sauce pan and cook until the cranberries burst.
• Remove from heat, stir in lemon juice and. Stir kumquats back into the mixture and spoon it into jars.
• Refrigerate.

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.)

JALAPENO-CRANBERRY RELISH

Steps:

• Combine cranberries, lime zest, lime juice, jalapeno to taste, onion, sugar, oil and salt in a food processor. Pulse until coarsely chopped. Let stand until the sugar has dissolved, about 10 minutes. Transfer to a serving dish. Serve at room temperature or cover and refrigerate until cold.

CRANBERRY-KUMQUAT SAUCE

Steps:

• Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.
• Just before serving, add kumquats to cranberry sauce.

FRESH CRANBERRY RELISH

Steps:

• Place cranberries in the bowl of a food processor and pulse until coarsely chopped and well combined. Transfer to a bowl and fold in orange, kumquats, pecans, sugar, pomegranate seeds, and orange peel.

CRANBERRY RELISH III

Steps:

• Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.

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.