Cranberry Satsuma Relish Food
CRANBERRY-SATSUMA RELISH
To jazz up this easy five-ingredient cranberry sauce, we used everything the seasonal satsuma tangerine has to offer-from juicy fruit segments to fragrant zest. A generous tipple of a bold red wine went in while the fruits simmered together, perfuming the room with holiday cheer.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 5
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 SATSUMA RELISH
Some of you may already have our Mom's cranberry satsuma relish recipe from when she first shared it in our CSA box newsletters. Some folks are surprised to find that the cranberries are raw - but that's what makes this sweetly-tart recipe so fresh-tasting and delicious. The mint makes an unusual but addicting addition.
Yield Makes approx. 3 cups of relish
Number Of Ingredients 4
Steps:
- Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.
CRANBERRY SATSUMA RELISH
Some folks are surprised to find that the cranberries are raw - but that's what makes this sweetly-tart recipe so fresh-tasting and delicious. The mint makes an unusual but addicting addition.
Yield Makes approx. 3 cups of relish
Number Of Ingredients 4
Steps:
- Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.
HOLIDAY CRANBERRY SATSUMA RELISH
This is an easy and flavorful cranberry and satsuma sauce that's a perfect side dish to go with your Thanksgiving meal.
Provided by Life in a Skillet
Categories side dish
Time 25m
Yield 6-10
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium saucepan.
- Turn heat on medium-low.
- Cook, stirring often, until cranberries are soft, about 15 minutes.
- Remove from heat and let cool.
- Cover and refrigerate. Serve cold.
CRANBERRY FRUIT RELISH
Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. -Henryetta Lewis Santa Fe, New Mexico
Provided by Taste of Home
Time 10m
Yield about 4 cups.
Number Of Ingredients 7
Steps:
- Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.
MAMA STAMBERG'S CRANBERRY RELISH RECIPE
My brother made this for Thanksgiving, and it is a delicious unique combination. Delicious on leftover turkey or roastbeef sandwiches. The recipe is recited evey year on NPR by Susan Stamberg at Thanksgiving.
Provided by KelBel
Categories Berries
Time 5m
Yield 1 1/2 pints
Number Of Ingredients 5
Steps:
- Grind the cranberries and onion together.
- Add remaining ingredients and mix.
- Put in a plastic container and freeze.
- An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
- The relish will be thick, creamy, and shocking pink.
Nutrition Facts : Calories 591.6, Fat 24.4, SaturatedFat 15.1, Cholesterol 50.6, Sodium 127.7, Carbohydrate 94, Fiber 7.1, Sugar 75.5, Protein 4.8
CRANBERRY STRAWBERRY RELISH
Just found this recipe and plan on making this for our Thanksgiving dinner. Leftovers can be used on toast as a jelly. Make this the day before your dinner. It sounds wonderful!
Provided by Marie
Categories Fruit
Time 20m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Drain syrup from strawberries into a 1 cup measuring cup and set strawberries aside.
- Add water to syrup to make 1 cup liquid.
- In a 3 quart saucepan over high heat, heat syrup mixture, sugar and cranberries to a boil, stirring constantly.
- Reduce heat to low and simmer, uncovered for 10 minutes or until cranberries pop.
- Stir strawberries into mixture and spoon into bowl.
- Cover and refrigerate overnight or at least for 3 hours.
Nutrition Facts : Calories 275.8, Fat 0.3, Sodium 5.3, Carbohydrate 72.7, Fiber 7.4, Sugar 61, Protein 1
CRANBERRY RELISH I
Classic cranberry relish for your holiday table.
Provided by Lisa Stinger
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Finely chop the orange in a food processor.
- Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
- Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 18.2 g
CRANBERRY-ORANGE RELISH
This Cranberry-Orange Relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
- Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
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Combine the cranberries, sugar, vinegar, and orange zest in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl, cover, and refrigerate at least 1 hour to develop the flavors. Make Ahead Tips. Make the relish a day ahead and keep it in the refrigerator.
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Combine the cranberries, satsuma juice, sugar, and salt in a 2-quart saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and add the Campari, if using. Simmer, stirring occasionally, until the cranberries have mostly burst, 5 to 7 minutes. Stir in the zest. Let cool to room temperature, about 1 hour, before serving. (The sauce ...
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In a medium bowl, beat the eggs, Satsuma mandarin juice, oil and milk. Fold the wet ingredients into the dry ingredients, being careful not to break the cranberries. Spoon the batter into the prepared pan or muffin tin. Place the mandarin slices on top of the batter and bake for 25 to 35 minutes, or until a toothpick inserted into the center ...
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CRANBERRY SATSUMA RELISH | RECIPE | SATSUMA RECIPES, RECIPES ...
Nov 27, 2015 - Some of you may already have our Mom's cranberry satsuma relish recipe from when she first shared it in our CSA box newsletters. Some folks are surprised to find that the cranberries are raw - but that's what makes this sweetly-tart recipe so fresh-tasting and delicious. The mint makes an unusual but addicting addition…
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Add the quartered satsumas to the food processor. Glance over your cranberries and remove any shriveled or spotty ones. Add them to the food processor. Remove the pits and stems of the dates and add them to the food processor. Use the pulse option on your food processor to pulse a few times, then check the consistency.
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Process until chopped into pieces no larger than a pea. Add cranberries and pulse until the cranberries are finely chopped. Whisk raspberry jam in a medium bowl to loosen. Add cranberry mixture and sugar and stir thoroughly until the jam is incorporated and the sugar is dissolved. Refrigerate until serving.
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In the food processor bowl, pulse four orange wedges until peel is no longer in large pieces. Add half the cranberries and pulse until finely chopped but not puréed. Transfer to medium bowl. Repeat Step 1 with remaining oranges, then add remaining cranberries. Transfer second chopped mixture to same medium bowl.
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Instructions. Slice the very edge root ends off of the orange, just until you see the flesh. Leave the rest of the skin ON the orange and slice it into 8 pieces. Place the fresh cranberries, orange slices and sugar in your food processor and process until smooth (or until no large chunks remain).
From tastesbetterfromscratch.com
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CRANBERRY RELISH - DINNER AT THE ZOO
Add the apple to the bowl with the cranberries. Add the orange to the food processor and pulse until finely chopped. Add the orange to the bowl with the cranberries and apples. Add the sugar to the bowl and stir to combine. Cover the bowl and refrigerate for at least one hour or up to 3 days.
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