Cranberry Tangerine Relish Recipes

FRESH CRANBERRY RELISH

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.

CRANBERRY SAUCE WITH PORT ATND TANGERINE

Steps:

• Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

CRANBERRY, TANGERINE, AND CRYSTALLIZED-GINGER RELISH

Steps:

• Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

TANGERINE-CRANBERRY SAUCE

Steps:

• Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

TANGY CRANBERRY RELISH

Steps:

• Bring orange juice to a boil.
• Add washed cranberries and sugar.
• Cover, reduce heat, and simmer for 10-15 minutes .
• Remove from heat.
• Mash berries with a potato masher.
• Stir in remaining ingredients.
• Chill for several hours and serve.

CRANBERRY, TANGERINE & BLUEBERRY SAUCE

Steps:

• Finely grate enough peel from tangerines to measure 2 tablespoons.
• Using small sharp knife, cut all peel and white pith from 1 tangerine.
• Cut between membranes to release segments.
• Set aside.
• Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
• Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Reduce heat and simmer 5 minutes.
• Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
• Add blueberries and tangerine segments.
• Stir until blueberries are heated through.
• Cool.
• Cover and refrigerate.
• Serve cold or at room temperature.
• Can be made 4 days ahead.
• Keep refrigerated.

CRANBERRY-SATSUMA RELISH

Steps:

• Finely grate zest of satsumas into a bowl. Peel and section fruits, removing as much stringy membrane as possible, then seed and coarsely chop flesh; transfer with any juices to bowl.
• Combine sugar and wine in a large nonreactive saucepan. Bring to a vigorous simmer over medium-high heat, stirring until sugar has dissolved. Stir in cranberries and 1/4 teaspoon salt. Reduce heat to medium and simmer, stirring constantly, until some of the cranberries begin to burst and collapse, 5 to 7 minutes.
• Stir in satsuma zest, flesh, and juices; cook 1 minute more. (Relish should be chunky and not too broken down, with some cranberries still intact.) Let cool completely in pan, stirring a few times, before serving. Relish can be refrigerated in an airtight container up to 1 week.

CITRUS CRANBERRY RELISH

Steps:

• In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.