Cranberry Kumquat Relish Recipes

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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

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 SAUCE



Cranberry-Kumquat Sauce image

Categories     Sauce     Fruit     Side     Christmas     Thanksgiving     Vegetarian     Cranberry     Raisin     Fall     Winter     Vegan     Kumquat     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 5

2 1/2 cups sugar
2 cups water
6 ounces fresh kumquats, quartered lengthwise (about 1 generous cup), seeds removed
20 ounces fresh or frozen cranberries (about 5 1/2 cups)
1/2 cup golden raisins

Steps:

  • Combine sugar, 2 cups water, and kumquats in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until kumquats are almost translucent, about 8 minutes. Using slotted spoon, transfer kumquats to small bowl. Add cranberries to sugar syrup in pan; bring to boil. Reduce heat to medium and simmer until berries burst, about 7 minutes. Add raisins; simmer until soft, about 4 minutes longer. Transfer cranberry sauce to medium bowl. DO AHEAD Kumquats and cranberry sauce can be made 5 days ahead. Cover separately and refrigerate. Bring to room temperature before continuing.
  • Just before serving, add kumquats to cranberry sauce.

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.)

FRESH CRANBERRY RELISH



Fresh Cranberry Relish image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes about 3 cups

Number Of Ingredients 7

1 bag Ocean Spray fresh cranberries (12 ounces)
1/2 navel orange, unpeeled and finely chopped
6 kumquats, finely chopped
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup pomegranate seeds
3 tablespoons finely chopped candied orange peel

Steps:

  • Place cranberries in the bowl of a food processor and pulse until coarsely chopped and well combined. Transfer to a bowl and fold in orange, kumquats, pecans, sugar, pomegranate seeds, and orange peel.

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

JALAPENO-CRANBERRY RELISH



Jalapeno-Cranberry Relish image

Give some zing to your traditional cranberry sauce recipe by adding jalapeño and lime. This healthy, homemade cranberry relish pairs beautifully with turkey, but also works just as well as a spread for sandwiches or even as a taco topping.

Provided by Hilary Meyer

Categories     Thanksgiving Cranberry Sauce Recipes

Time 20m

Number Of Ingredients 8

1 12-ounce bag cranberries, fresh or frozen (thawed)
1 teaspoon lime zest
2 teaspoons lime juice
1-2 fresh jalapeños, seeded and coarsely chopped
2 tablespoons minced red onion
⅓ cup sugar
2 tablespoons extra-virgin olive oil
Pinch of salt

Steps:

  • Combine cranberries, lime zest, lime juice, jalapeno to taste, onion, sugar, oil and salt in a food processor. Pulse until coarsely chopped. Let stand until the sugar has dissolved, about 10 minutes. Transfer to a serving dish. Serve at room temperature or cover and refrigerate until cold.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 14 g, Fat 3.6 g, Fiber 2.1 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 19.3 mg, Sugar 10.3 g

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