Cranberry Texas Red Grapefruit Relish Recipes

CRANBERRY & GRAPEFRUIT RELISH

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!

GRAPEFRUIT-CAMPARI CRANBERRY RELISH

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.

GRAPEFRUIT CRANBERRY SAUCE

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.