No Cook Gingered Cranberry Kumquat Relish Recipes

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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

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.)

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

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

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH



Uncooked Cranberry, Orange, and Ginger Relish image

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

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

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.

CRANBERRY & KUMQUAT RELISH



Cranberry & kumquat relish image

This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes

Provided by Good Food team

Categories     Condiment, Dinner

Time 20m

Number Of Ingredients 4

200g fresh or frozen cranberries
8 kumquats , thickly sliced and any pips discarded, plus extra for garnish
100g light muscovado sugar , plus extra if needed
3 pieces preserved stem ginger in syrup, cut into matchstick-size strips

Steps:

  • Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
  • Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.

Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium

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

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

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