UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH
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
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.
SUNNY'S CHARRED ORANGE AND CRANBERRY RELISH
Provided by Sunny Anderson
Time 40m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the grill to 400 degrees F.
- Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes.
- Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature.
CRANBERRY SAUCE WITH CRYSTALLIZED GINGER
Make and share this Cranberry Sauce With Crystallized Ginger recipe from Food.com.
Provided by LaJuneBug
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in heavy medium saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Boil until cranberries pop, stirring occasionally, about 5 minutes.
- Cool. Mix in crystallized ginger.
- Cover and refrigerate.
Nutrition Facts : Calories 133.1, Fat 0.1, Sodium 1.8, Carbohydrate 34.3, Fiber 2.7, Sugar 29, Protein 0.4
HOMEMADE CRANBERRY GINGER SAUCE
No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family's palate. In this version, I've used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you'll never go back.
Provided by frozendinnerdiva
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.5 g, Fiber 1.4 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 12.9 g
GINGER CRANBERRY SAUCE
Cranberries add sparkle to the Thanksgiving meal.
Provided by Sheila Lukins
Categories Sauce Ginger Thanksgiving Quick & Easy Cranberry Christmas Eve Parade
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
- 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
CRANBERRY ORANGE RELISH
The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.
Provided by Sydney Mike
Categories Sauces
Time 20m
Yield 2 1/4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
- Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
- Pour into a container with a tight lid & refrigerate until serving time.
- Cold, in the refrigerator, the sauce will keep for at least 3 weeks.
Nutrition Facts : Calories 151.5, Fat 4.9, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 27.7, Fiber 2.9, Sugar 22.1, Protein 1.4
CRANBERRY-GINGER RELISH
You can make this tart ruby-red relish up to three days ahead of the feast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
- Remove relish from heat. Let cool to room temperature, and serve.
FRESH GINGER CRANBERRY RELISH
The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California
Provided by Taste of Home
Time 15m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.
Nutrition Facts :
CARAMELISED CRANBERRY RELISH
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too
Provided by Good Food team
Categories Condiment, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
- Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.
Nutrition Facts : Calories 83 calories, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber
GINGER CRANBERRY SAUCE
Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.
Provided by Leslie Lew
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g
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