Fresh Ginger Relish Food

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FRESH GINGER CRANBERRY RELISH



Fresh Ginger Cranberry Relish image

The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California

Provided by Taste of Home

Time 15m

Yield 5 cups.

Number Of Ingredients 5

1 large navel orange
1 medium lemon
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped fresh gingerroot

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.

Nutrition Facts :

PLUM-GINGER RELISH



Plum-Ginger Relish image

This relish goes well with grilled or roasted chicken, pork, turkey, or duck.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 8

1 tablespoon vegetable oil
2 shallots, finely chopped
2 tablespoons minced peeled fresh ginger
Coarse salt and ground pepper
4 plums, pitted and diced
4 teaspoons sugar
1 to 2 teaspoons red-wine vinegar
1 teaspoon finely grated lemon zest

Steps:

  • In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.

Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

FRESH GINGER RELISH



Fresh Ginger Relish image

Make and share this Fresh Ginger Relish recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 20m

Yield 1/2 cup

Number Of Ingredients 6

1/3 cup peeled and minced fresh ginger
2 tablespoons minced sweet red peppers
2 tablespoons cider vinegar
2 tablespoons orange juice
1 -2 teaspoon sugar
1/4 teaspoon salt

Steps:

  • Combine ginger, sweet pepper, vinegar, orange juice, brown sugar and salt in a medium mixing bowl.
  • Cover and chill before serving, if desired.
  • Serv with grilled or roasted meats or in place of pickle relish.
  • Refrigerate any remaining ginger relish for up to 1 week.

CRANBERRY-GINGER RELISH



Cranberry-Ginger Relish image

You can make this tart ruby-red relish up to three days ahead of the feast.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 4

1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar

Steps:

  • In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
  • Remove relish from heat. Let cool to room temperature, and serve.

CRANBERRY, TANGERINE & CRYSTALLIZED GINGER RELISH



Cranberry, Tangerine & Crystallized Ginger Relish image

Make and share this Cranberry, Tangerine & Crystallized Ginger Relish recipe from Food.com.

Provided by Flavor Diva

Categories     < 15 Mins

Time 10m

Yield 3 cups

Number Of Ingredients 5

1 (12 ounce) bag cranberries
6 ounces tangerines
3/4 cup sugar
1/2 cup crystallized ginger, coarsely chopped (about 2.5 oz)
1/4 cup orange marmalade

Steps:

  • In processor, pulse cranberries to a coarse consistency. Transfer to a bowl. Pulse tangerine to a coarse consistency. Stir in with cranberries.
  • Mix in remaining ingredients and refrigerate for at least 6 hours.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 341.6, Fat 0.3, Sodium 18.3, Carbohydrate 89.1, Fiber 6.4, Sugar 76.6, Protein 1

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH



Uncooked Cranberry, Orange, and Ginger Relish image

Categories     Condiment/Spread     Food Processor     Ginger     No-Cook     Thanksgiving     Quick & Easy     Low Sodium     Wheat/Gluten-Free     Cranberry     Orange     Chill     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

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.

RAW CRANBERRY DATE RELISH WITH GINGER



Raw Cranberry Date Relish With Ginger image

A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.

Provided by Christine Sahadi Whelan

Yield Serves 8-10

Number Of Ingredients 11

¼ cup [60 g] pitted dates
¼ cup [45 g] crystallized ginger
3 scallions
1 lb [455 g] fresh cranberries
3 Tbsp. honey
Juice of 2 limes
1 jalapeño pepper, minced
¼ cup [10 g] chopped fresh cilantro
1¼ tsp. minced fresh ginger
¼ tsp. fine sea salt
¼ tsp. freshly ground black pepper

Steps:

  • Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
  • Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
  • Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.

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