Cranberry Satsuma Relish With Coconut And Ginger Food

CRANBERRY-SATSUMA RELISH

Steps:

• Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
• Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
• Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.

CRANBERRY-COCONUT RELISH

Steps:

• Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
• Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

CITRUS GINGER CRANBERRY SAUCE :: DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR FREE

Steps:

• Wash the skins of your citrus and zest and juice the lemon, lime, and one orange.
• Zest your second orange and then peel and segment it, removing the white membrane from the segments. Roughly chop the peeled segments.
• In a saucepan over low heat, combine all of the ingredients (stir everything together) and cover with a tight lid.
• Let the cranberries cook down for 30-45 minutes (stirring a couple of times) or until the cranberries are soft and some of them have popped.
• Depending on the consistency that you like your cranberry sauce, you can puree it in a blender or with your immersion blender. I like to leave mine a little chunky, so I use my potato masher and just gently mash some of the sauce until about half is mashed and half is not. I like a little chunk in my sauce.
• Your sauce should get relatively thick from the pectin in the orange, but if it's not thick enough for your liking, you can make a slurry of cornstarch or arrowroot with a little warm water and stir it in. Cook for about 5 minutes on low stirring regularly. This will thicken it quite a bit.
• Remove from heat and let sit for a few minutes before serving.
• You can serve hot, warm, or cold. It's delicious any way you choose. I love it with turkey, but it also tastes great plain, or over my dairy-free vanilla ice cream! :)

CRANBERRY SATSUMA RELISH WITH COCONUT AND GINGER

Steps:

• Zest and peel your oranges. Break into segments.
• Zest and juice your lime.
• Place your cranberries, oranges, ginger, zest, and lime juice in a food processor and pulse until roughly chopped.
• Add your walnuts, shredded coconut, honey or maples syrup, salt, and cinnamon and pulse until you achieve the texture you like.
• Serve with your favorite holiday meal. This can be made ahead and served the next day. Tastes great! Will keep up to 4 days in the fridge.
• Enjoy!

FRESH GINGER CRANBERRY RELISH

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.

GINGER CRANBERRY SAUCE

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.

CRANBERRY SAUCE WITH LIME & GINGER

Steps:

• Stir together water, sugar, syrup, lime peel and lime juice in heavy saucepan. Bring to boiling and reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
• Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.
• Remove from heat and let cool. Can chill for up to 3 days. Bring to room temp for 30 minutes before serving.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

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.

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.