Tangelo Relish Recipes

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TANGELO RELISH



Tangelo Relish image

Minneola tangelos are in season in January and February. The tangerine-pomelo hybrid is juicy and tart, making it great for savory applications. This relish is a lovely appetizer served on crostini.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 6

3 tangelos
3/4 cup pitted, chopped olives
3 tablespoons chopped flat-leaf parsley
4 1/2 teaspoons olive oil
Freshly ground pepper
Crostini, for serving

Steps:

  • Zest 1 tangelo. Peel and segment the fruits with a knife. Chop half the segments. Combine zest, fruit, olives, parsley, and olive oil. Season with pepper. Serve on crostini.

SALMON TANGO



Salmon Tango image

This rich and delicious sweet and sour marinade is simply wonderful with grilled salmon, and quite easy to prepare!

Provided by HILDA CUNNINGHAM

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h23m

Yield 5

Number Of Ingredients 6

¼ cup butter, melted
¼ cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white wine
1 ¼ pounds salmon fillets

Steps:

  • In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
  • Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
  • Preheat grill for medium-high heat.
  • Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 11.7 g, Cholesterol 101.5 mg, Fat 18.9 g, Protein 24.5 g, SaturatedFat 7.5 g, Sodium 307.7 mg, Sugar 10.9 g

HOT ORANGE CHUTNEY



Hot Orange Chutney image

Make and share this Hot Orange Chutney recipe from Food.com.

Provided by 2Bleu

Categories     Chutneys

Time 2h10m

Yield 6 pints

Number Of Ingredients 16

7 large oranges (preferably navels)
1 lemon
5 large granny smith apples
3 large onions, chopped
4 cups malt vinegar
1 1/2 cups dark brown sugar
3/4 cup golden raisin
1/4 cup fresh ginger, chopped
1 tablespoon fresh ginger, chopped
6 large garlic cloves, minced
2 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
2 tablespoons ground turmeric
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes

Steps:

  • Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
  • Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
  • Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
  • Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
  • Let cool on rack. Test for seal. Store in cool dry place.

Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3

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