Ginger Cranberry Relish Food

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.

GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

CRANBERRY-GINGER RELISH

Steps:

• With a zester or a grater, remove the zest from the grapefruit and the tangerine; set aside.
• Peel the 2 fruits and cut into segments, removing all pith, seeds and membranes.
• Transfer to a food processor and swirl around until finely chopped; place in a large bowl.
• Add the cranberries (no need to thaw if frozen) and ginger to food processor and pulse until chopped; be careful not to overprocess.
• Add cranberry-ginger mixture to citrus fruit in bowl and stir in sugar, lime juice and zest; stir until sugar is dissolved.
• Taste and add more sugar if you feel it's necessary.
• Refrigerate for at least 2 hours to let flavours blend; keeps well for about 2 weeks.
• Makes just over 2 cups.

CRANBERRY-GINGER RELISH

Steps:

• Combine ingredients in heavy large saucepan.
• Bring to boil over high heat, stirring until sugar dissolves.
• Reduce heat to low and simmer until relish is thick, stirring often and mashing berries slightly, about 15 minutes.
• Transfer relish to small bowl.
• Cover and chill.
• Can be prepared up to 1 month ahead.
• Keep chilled.

CRANBERRY, PEAR, AND GINGER RELISH

Steps:

• Combine all the ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer for 10 minutes, stirring occasionally.
• Chill.

RAW CRANBERRY DATE RELISH WITH GINGER

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.

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.

GINGERED CRANBERRY AND KUMQUAT RELISH

Steps:

• Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

GINGER CRANBERRY RELISH

Steps:

• Combine all ingredients except oranges into a saucepan.
• Over medium heat bring to a boil and let boil for 5 minutes, or until thicken.
• Most of the berries should have popped.
• Stir in oranges.
• Set aside and let cool a bit.
• You may want to put it in the food processor and pulse slightly.
• Cover and refridgerate.