Cranberry Mango Relish Recipes

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CHEF JOHN'S MANGO CRANBERRY SAUCE



Chef John's Mango Cranberry Sauce image

This is a slightly unusual and awesomely delicious condiment for the center of your holiday table. It contains ghost pepper hot sauce for a special kick.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 13

4 ounces dried candied mango, finely diced
1 lemon, zested and juiced
1 orange, zested
1 teaspoon finely grated fresh ginger
1 cup fresh orange juice
1 cinnamon stick
1 whole star anise pod
1 teaspoon garam masala
1 pinch salt
⅓ cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
2 drops hot sauce (preferably ghost pepper hot sauce), or more to taste

Steps:

  • Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
  • Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
  • Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
  • Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 46.8 g, Fat 0.6 g, Fiber 3 g, Protein 0.6 g, Sodium 20.8 mg, Sugar 40.7 g

CRANBERRY-MANGO FOOL WITH GINGERSNAPS



Cranberry-Mango Fool with Gingersnaps image

Provided by Bobby Flay

Categories     dessert

Time 37m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups cold leftover cranberry-mango relish, recipe follows
2 cups cold heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Coarsely crushed gingersnaps
2 tablespoons unsalted butter
1 medium onion, red or yellow, diced
2 tablespoons grated fresh ginger
1 1/2 cups orange juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, halved, pitted and diced
1 tablespoon grated orange zest

Steps:

  • Put the cranberry-mango relish in a food processor and process until smooth.
  • Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
  • Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
  • Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.

MANGO AND CRANBERRY RELISH



Mango and Cranberry Relish image

Categories     Condiment/Spread     Sauce     Thanksgiving     Low Sodium     Cranberry     Orange     Mango     Bon Appétit

Yield Makes 2 3/4 cups

Number Of Ingredients 4

1 pound mangoes (about 2 small), peeled, pitted, cut into large pieces
2 cups cranberries (about 8 ounces)
1/2 medium unpeeled orange, seeded, cut into large pieces
1/2 cup sugar

Steps:

  • Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

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