FRESH GINGER CRANBERRY RELISH
The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 5
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.
Nutrition Facts :
FRESH GINGER RELISH
Make and share this Fresh Ginger Relish recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 20m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine ginger, sweet pepper, vinegar, orange juice, brown sugar and salt in a medium mixing bowl.
- Cover and chill before serving, if desired.
- Serv with grilled or roasted meats or in place of pickle relish.
- Refrigerate any remaining ginger relish for up to 1 week.
UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH
Categories Condiment/Spread Food Processor Ginger No-Cook Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Orange Chill Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
PLUM-GINGER RELISH
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.
Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g
RAW CRANBERRY DATE RELISH WITH GINGER
A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.
Provided by Christine Sahadi Whelan
Yield Serves 8-10
Number Of Ingredients 11
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.
SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS
A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.
Provided by BecR2400
Categories Chutneys
Time 1h20m
Yield 2 1/2 cups Chutney, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
- Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
- Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.
CRANBERRY-GINGER RELISH
You can make this tart ruby-red relish up to three days ahead of the feast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
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.
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