Cranberry Relish With Citrus And Shallots Food

CRANBERRY RELISH WITH CITRUS AND SHALLOTS RECIPE

Steps:

• Place the cranberries in the bowl of a food processor and pulse until coarsely chopped, 8 to 10 pulses, stopping halfway through to scrape down the sides of the bowl. You still want a good amount of texture. Scrape the cranberries into a large bowl.
• Using a Microplane set over the bowl, finely grate the zest from the grapefruit and the orange, letting it fall over the cranberries. Using a paring knife, remove the peel and white pith from both citrus, being careful not to remove too much of the flesh. Cut both citrus crosswise into thin slices and discard any seeds.
• Add the citrus slices, the sugar, shallot and salt to the cranberries and toss to combine. Refrigerate the cranberry relish for at least 20 minutes, tossing occasionally, before serving.

FRESH CRANBERRY RELISH

Steps:

• Place all ingredients in a large bowl; toss to combine. Refrigerate, covered, overnight to blend. If desired, serve with fresh grated orange zest.

FRESH CRANBERRY CITRUS RELISH

Steps:

• Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

CRANBERRY CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CRANBERRY-SHALLOT RELISH

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)

CRANBERRY RELISH

Steps:

• Combine sugar substitute and water in a saucepan and bring to a boil.
• Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
• Remove from heat, cool, cover and refrigerate until ready to serve.

CRANBERRY AND ROASTED-SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

CRANBERRY AND ROASTED SHALLOT SAUCE

Steps:

• Preheat oven to 400°F.
• Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
• Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
• Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
• Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
• Mix in parsley and shallots.
• Transfer to bowl or casserole dish. Cover and chill overnight.
• Serve cold or at room temperature.
• **This recipe can be made up to a week in advance if kept refrigerated.**.

FRESH CRANBERRY RELISH

Steps:

• In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.