Gingered Cranberry And Kumquat Relish Recipes

CRANBERRY-KUMQUAT CHUTNEY

Cranberry-Kumquat Chutney image

Categories Condiment/Spread Sauce Fruit Ginger Thanksgiving Vegetarian Cranberry Spice Fall Kumquat Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1 1/2 cups (packed) golden brown sugar
1 12-ounce package cranberries
8 ounces kumquats, cut into 1/4-inch-thick rounds, seeded
1/3 cup finely chopped onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1 teaspoon yellow mustard seeds
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper

Steps:

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)

NO COOK GINGERED CRANBERRY-KUMQUAT RELISH

No Cook Gingered Cranberry-Kumquat Relish image

This relish is so pretty on your table and goes well with Turkey, pork or chicken.. It has a sweet - tart taste. Try to find kumquats the orange cannot compare but in a pinch will do. The recipe is from "Cooking Pleasures" magazine.

Provided by Bergy

Categories Chutneys

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1 cup fresh cranberries
3 kumquats or 1/4 cup chopped orange
1/4 cup sugar
1 tablespoon crystallized ginger, finely chopped

Steps:

Place all the ingredients in a blender or food processor.
Using"Pulse" process until all the ingredients are finely chopped Place in the fridge for a minimum of 2 hours.

Nutrition Facts : Calories 370.2, Fat 0.8, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 94.2, Fiber 10.8, Sugar 78.8, Protein 1.9

CRANBERRY & KUMQUAT RELISH

Cranberry & Kumquat Relish image

This is from www.kumquatgrowers.com. I haven't made this but I would suggest going through the sterlising process by sterlising the jars, sealing and then place in a large preserving pan and bring the boil for 10 mins.

Provided by Coasty

Categories Citrus

Time 55m

Yield 2 jars

Number Of Ingredients 6

Ingredients

1 cup honey
2 tablespoons crystallized ginger
12 ounces fresh cranberries
2 (4 inch) cinnamon sticks
1 cup chopped kumquat
1 tablespoon lemon juice

Steps:

In a 4 quart sauce pan, heat honey, cinnamon sticks and ginger to boiling. Add chopped kumquats and simmer until just soft.
With a slotted spoon, remove the kumquats and the cinnamon sticks. Discard the cinnamon sticks.
Add cranberries to honey mixture in sauce pan and cook until the cranberries burst.
Remove from heat, stir in lemon juice and. Stir kumquats back into the mixture and spoon it into jars.
Refrigerate.

Nutrition Facts : Calories 601.1, Fat 0.2, Sodium 10.5, Carbohydrate 162.6, Fiber 8.8, Sugar 146.8, Protein 1.2

GINGERED CRANBERRY AND KUMQUAT RELISH

Gingered Cranberry and Kumquat Relish image

Categories Condiment/Spread Sauce Ginger No-Cook Christmas Thanksgiving Cranberry Fall Kumquat Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger

Steps:

Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

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