CITRUS CRANBERRY RELISH
This special relish is a wonderful side dish for turkey or ham. I especially appreciate it during the hectic holiday season because it can be made ahead of time and refrigerated until serving. -Julie Wesson of Hainesville, Illinois
Provided by Taste of Home
Time 40m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.
Nutrition Facts : Calories 96 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY CITRUS DRESSING
Provided by Michael Chiarello : Food Network
Categories condiment
Time 4h23m
Yield 7 1/2 cups
Number Of Ingredients 8
Steps:
- Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.
SUMMIT HOUSE CITRUS CRANBERRY RELISH
Make and share this Summit House Citrus Cranberry Relish recipe from Food.com.
Provided by Quebec
Categories Fruit
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook water and sugar until reduced to a caramel, add cranberries, zest (grated outer layer) from 3 oranges, 3 diced orange segments and 1/2 cup orange juice.
- Cook until cranberries are tender- about 20 minutes.
- Let set.
Nutrition Facts : Calories 173.2, Fat 0.1, Sodium 2.1, Carbohydrate 44.7, Fiber 3.5, Sugar 38.1, Protein 0.4
CITRUS-CRANBERRY SAUCE
Steps:
- Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
- In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.
CITRUS-CRANBERRY SAUCE
I found this on the Food Network web site before the holidays this year (courtesy of Patty Burns). Very nice flavor and texture.
Provided by SharleneW
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Remove peel and pith from oranges and cut into large pieces.
- In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
- Cook, stirring frequently for 15 minutes.
- Remove from heat and stir in lemon and lime juices.
- Cover and chill thoroughly before serving.
- Ideally made the day before you plan to serve.
FRESH CRANBERRY CITRUS RELISH
This no cook relish is a tart and refreshing relish. Good with turkey, it provides an especially effective counterpoint to heavier birds such as goose and duck. Stored, covered, in the refrigerator, the relish keeps for at least a week. Use it as an intriguing spread on turkey sandwiches.
Provided by Olha7397
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.
ROASTED CITRUS RELISH
Categories Sauce Thanksgiving Grapefruit Lemon Orange Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20-30 minutes; let cool.
- Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).
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