Fresh Cranberry Mango Relish Food

MANGO CRANBERRY SAUCE

Steps:

• In a large bowl, combine all the ingredients. Cover and refrigerate until serving.

CRANBERRY MANGO SAUCE

Steps:

• Place all ingredients in a saucepan over medium heat and stir to combine.
• Bring to a boil. When you see the berries start to burst, reduce to a simmer. Simmer until most berries are popped and soft and sauce begins to thicken, about 15-20 minutes.
• Transfer to a storage container and allow to cool. Store in refrigerator until ready to serve.

CHEF JOHN'S MANGO CRANBERRY SAUCE

Steps:

• Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
• Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
• Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
• Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

FRESH CRANBERRY RELISH

Steps:

• Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.

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.

CRANBERRY-MANGO RELISH

Steps:

• In medium saucepan, combine sugar, brown sugar and water. Bring to a boil over medium heat.
• Add cranberries; return to a boil. Reduce heat to low; simmer 10 minutes or until cranberries pop and mixture is slightly thickened, stirring occasionally. Cool 1 1/2 hours or until completely cooled.
• Stir in mango and mustard. Cover; refrigerate until serving time.

CRANBERRY-MANGO FOOL WITH GINGERSNAPS

Steps:

• Put the cranberry-mango relish in a food processor and process until smooth.
• Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
• Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
• Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.

FRESH CRANBERRY SAUCE (RELISH)

Steps:

• Place 1 cup (or about 1.5 handfuls) of cranberries, 1/4 apple, 1 orange wedge, 1 tablespoon of sugar and 1/4 cup orange juice into a blender.
• Using the pulse method, begin to chop up ingredients. You may have to use a spoon or knife halfway through to get any stuck cranberries below the blades. Continue until contents are consistency of relish (smooth but not puree).
• Remove contents into a bowl and repeat until all ingredients are used up.
• For best taste, chill at least 4 hours prior.

MANGO AND CRANBERRY RELISH

Steps:

• Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)