Cranberry Grapefruit Relish Recipes

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GRAPEFRUIT-CAMPARI CRANBERRY RELISH



Grapefruit-Campari Cranberry Relish image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
2 tablespoons peeled and finely grated fresh ginger
1 small red onion, finely diced
1 cup fresh Texas Red grapefruit juice
1 cup fresh orange juice
1/2 cup pure cane sugar, plus more if needed
1 pound fresh or frozen cranberries
2 tablespoons Campari
2 teaspoons finely grated orange zest
2 Texas Red grapefruits, segmented
Kosher salt and freshly ground black pepper
Chopped fresh parsley

Steps:

  • Heat the canola 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 Campari and cook just until the berries pop, about 5 minutes. 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 some parsley and serve at room temperature.

CRANBERRY GRAPE RELISH



Cranberry Grape Relish image

Enjoy this tasty relish made with cranberry and grape with your meal - a tasty condiment.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 1h30m

Yield 22

Number Of Ingredients 6

3 cups seedless red grapes
2 cups apple cider
3 cups sweetened dried cranberries
1 tablespoon fresh lemon juice
1 teaspoon grated orange peel
1 large navel orange, peeled, chopped (3/4 cup)

Steps:

  • In food processor, place grapes. Cover; process, with on-and-off pulses, until grapes are coarsely chopped, scraping bowl occasionally.
  • In 3-quart saucepan, heat apple cider to boiling over medium-high heat. Boil about 12 minutes or until reduced to 1 cup. Add cranberries and half of the grapes. Cook over medium-high heat 8 minutes. Remove from heat; place cranberry mixture in medium bowl. Stir in lemon juice, orange peel, chopped orange and remaining grapes. Cover and refrigerate at least 1 hour or until well chilled. Serve with a slotted spoon, if desired.

Nutrition Facts : Calories 81, Carbohydrate 21 g, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1 mg

CRANBERRY FRUIT RELISH



Cranberry Fruit Relish image

Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. -Henryetta Lewis Santa Fe, New Mexico

Provided by Taste of Home

Time 10m

Yield about 4 cups.

Number Of Ingredients 7

3-1/2 cups fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
1 medium apple, cored and cut into wedges
1-1/2 cups sugar
1 can (8 ounces) crushed pineapple, drained
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Steps:

  • Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.

CRANBERRY & GRAPEFRUIT RELISH



Cranberry & Grapefruit Relish image

A tangy-sweet staple of our Thanksgiving menu OR a delicious addition to special occasion breakfasts. Really gets the gastric juices flowing! The color is dazzling--serve in a pedestal compote to show it off!

Provided by Debber

Categories     Sauces

Time 40m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 4

1 cup sugar
1 cup water
2 cups cranberries (1 - 12 oz. bag)
3 grapefruits, peeled & sectioned

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!

Nutrition Facts : Calories 181.3, Fat 0.2, Sodium 1.4, Carbohydrate 46.9, Fiber 1.5, Sugar 34.6, Protein 0.9

CRANBERRY RELISH WITH GRAPEFRUIT AND MINT



Cranberry Relish with Grapefruit and Mint image

Provided by Lora Zarubin

Categories     Sauce     Side     Christmas     Thanksgiving     Low Fat     Vegetarian     Low Cal     Cranberry     Grapefruit     Mint     Chill     Low Cholesterol     Christmas Eve     Potluck     Boil     Bon Appétit     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 2/3 cups

Number Of Ingredients 4

2 large pink grapefruits
1 cup sugar
2 1/2 cups cranberries (about 10 ounces)
2 tablespoons chopped fresh mint

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.

CRANBERRY-TEXAS RED GRAPEFRUIT RELISH



Cranberry-Texas Red Grapefruit Relish image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
2 tablespoons finely grated fresh ginger
1 small red onion, finely diced
1 cup fresh Texas Red grapefruit juice
1 cup fresh orange juice
1/2 cup pure cane sugar, plus more if needed
1 pound fresh or frozen cranberries
2 teaspoons finely grated orange zest
2 Texas Red grapefruits, segmented
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Chopped fresh parsley

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.

CRANBERRY, SOUR CHERRY, AND GRAPEFRUIT CHUTNEY



Cranberry, Sour Cherry, and Grapefruit Chutney image

Sweet-tart and spiced with cardamom and cloves, this chutney is delicious with any type of poultry or game bird, including duck and quail.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 cups

Number Of Ingredients 8

1 bag (12-ounce) fresh or frozen (thawed) cranberries
3/4 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon ground cardamom
Pinch of ground cloves
Pinch of salt
1/2 cup dried sour cherries
2 Ruby Red grapefruits, pith and peel removed, separated into segments

Steps:

  • In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Stir to combine well. Place over medium heat; cook, stirring constantly, until cranberries just begin to burst and soften, about 5 minutes. Turn off heat; stir in the cherries, and transfer mixture to a medium bowl. Let cool completely, then gently mix in grapefruit. Cover with plastic wrap, and refrigerate until ready to serve, up to 5 days.

GRAPEFRUIT CRANBERRY SAUCE



Grapefruit Cranberry Sauce image

I don't remember where I got this from. Not one of my originals but i make enough to can for holiday presents. It's always a hit.

Provided by chefmick

Categories     Berries

Time 25m

Yield 6 pints

Number Of Ingredients 6

1 (12 ounce) package fresh cranberries
3/4 cup ruby red grapefruit juice
1/4 cup lemon juice
1 tablespoon lemon zest
1 cup granulated sugar
1/4 teaspoon ground allspice

Steps:

  • Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved.
  • Add lemon zest and cranberries.
  • Simmer till cranberries pop. (sometimes the harder berries don't want to pop so I'll give them a helping hand with side of wooden spoon just before I'm ready to take off stove.).
  • Stir frequently so sugars don't scald and burn in bottom of pot.
  • When all the berries are popped and sauce is nice and thick remove from heat and cool.
  • Refrigerate in nonreactive sealed container when cool.
  • Can be served hot or cold.
  • If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.

WONDERFUL CRANBERRY RELISH



Wonderful Cranberry Relish image

This cranberry sauce/relish is wonderful served with your Thanksgiving or Christmas dinner or with chicken any time of the year. It freezes very well.

Provided by Nancy Colver

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 8h20m

Yield 32

Number Of Ingredients 8

1 (6 ounce) package strawberry-flavored gelatin (such as Jell-O®)
¾ cup boiling water
1 quart ground cranberries
2 cups white sugar
2 cups minced apple
2 cups chopped grapes
1 cup drained crushed pineapple
1 cup finely chopped pecans

Steps:

  • Dissolve Jell-O® in boiling water.
  • Stir cranberries and sugar together in a large bowl. Pour water with dissolved Jell-O® over the cranberry mixture. Fold apple, grapes, pineapple, and pecans through the cranberry mixture.
  • Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 23.2 g, Fat 2.5 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 22.3 mg, Sugar 21.3 g

FRUITED CRANBERRY RELISH



Fruited Cranberry Relish image

This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays. -Ruth Collins, Blossvale, New York

Provided by Taste of Home

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 4

1 medium navel orange, peeled and sectioned
1 medium tart apple, sliced
1 cup fresh or frozen cranberries
1/3 cup sugar

Steps:

  • In a food processor, combine all ingredients; cover and process until fruit is chopped.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 0 protein.

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