Holiday Cranberry Satsuma Relish Recipes

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.

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

CRANBERRY SATSUMA RELISH WITH COCONUT AND GINGER

Steps:

• Zest and peel your oranges. Break into segments.
• Zest and juice your lime.
• Place your cranberries, oranges, ginger, zest, and lime juice in a food processor and pulse until roughly chopped.
• Add your walnuts, shredded coconut, honey or maples syrup, salt, and cinnamon and pulse until you achieve the texture you like.
• Serve with your favorite holiday meal. This can be made ahead and served the next day. Tastes great! Will keep up to 4 days in the fridge.
• Enjoy!

HOLIDAY CRANBERRY SATSUMA RELISH

Steps:

• Combine all ingredients in a medium saucepan.
• Turn heat on medium-low.
• Cook, stirring often, until cranberries are soft, about 15 minutes.
• Remove from heat and let cool.
• Cover and refrigerate. Serve cold.

FESTIVE HOLIDAY CRANBERRY RELISH

Steps:

• Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
• Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

HOLIDAY CRANBERRY RELISH

Steps:

• Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples.
• Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 4 hours.

CRANBERRY SATSUMA RELISH

Steps:

• Coarsely chop cranberries. Transfer to a bowl. Add mandarins, sugar and mint. Toss well. Serve.

FRESH CRANBERRY RELISH

Steps:

• Pulse ingredients in a food processor until combined but still chunky.