Grapefruit Campari Cranberry Relish Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
• Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.

Steps:

• To make Cran-Rosemary Juice, combine unsweetened cranberry juice, 2 Tbsp. water, and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-ounce resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.
• To make the cocktail, add sparkling wine to a Collins glass, being careful to let fizz settle to get an accurate measurement. Add Campari and Cran-Rosemary Juice, then fill with ice. If you'd like to torch the rosemary sprig, hold it next to the burner of a gas stove or near a match for a few seconds, just to warm a bit. Give the cocktail a very brief, gentle stir, then garnish with rosemary.

Steps:

• In a large saucepan, mix sugar and water; heat to boiling.
• Add cranberries and cook until skins begin to pop. Remove from heat.
• While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix.
• Serve warm or room temp in a glass compote dish for best color display!
• NOTE: If you prefer sweeter berries, add more sugar.
• LEFTOVERS: Exquisite!

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

Steps:

• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

Steps:

• Using vegetable peeler, remove peel (pink-yellow outer layer only) from 1 grapefruit in strips. Cut peel into 2-inch-long, 1/8-inch-wide strips (about 1/2 cup). Squeeze 1 cup juice from grapefruits.
• Stir 1 cup sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Add grapefruit peel; bring to boil. Reduce heat; simmer until peel is soft, about 15 minutes. Add 1 cup grapefruit juice and cranberries; bring to boil. Reduce heat and simmer until berries burst, about 10 minutes. Transfer to medium bowl. Stir in mint. Cover; chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

Steps:

• Combine grapefruit juice, club soda, Campari, and simple syrup in a large pitcher. Pour into ice-filled glasses, and garnish each with a twist.

Steps:

• Put cranberries through food chopper.
• Add sugar; mix well.
• Peel, section, and dice grapefruit; stir into cranberries.
• Chill.

Steps:

• Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes. Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.
• Squeeze juice from remaining grapefruit through sieve into bowl. Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes. Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit. Chill, uncovered, 15 minutes.