Cranberry Ginger Relish Recipes

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.

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.

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.

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.

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.

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.