Best 9 Cranberry Tangerine And Crystallized Ginger Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a trio of tantalizing relishes bursting with vibrant flavors and textures. The Cranberry-Tangerine Relish captivates with its tangy-sweet symphony, where juicy cranberries and zesty tangerines dance harmoniously, complemented by the warmth of crystallized ginger. For a savory twist, the Carrot-Horseradish Relish offers a delightful balance of sweetness and spice, featuring crisp carrots, sharp horseradish, and a hint of tangy apple cider vinegar. Last but not least, the Pickled Red Onion Relish adds a vibrant pop of color and a delightful tang to your culinary creations, showcasing sweet red onions pickled in a zesty vinegar solution. These versatile relishes elevate any dish, whether it's roasted meats, grilled seafood, or fresh salads. Elevate your meals with these culinary gems that promise to add zest and excitement to every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GINGER-CINNAMON CRANBERRY SAUCE



Ginger-Cinnamon Cranberry Sauce image

A quick, simple, and delicious variation on cranberry sauce. This cranberry sauce is enriched with the wonderful flavor blend of fresh ginger and cinnamon stick.

Provided by Mr Mangia

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

Time 3h15m

Yield 12

Number Of Ingredients 5

1 cup water
1 cup white sugar
2 cups fresh cranberries
1 (1 inch) piece fresh ginger, peeled
1 cinnamon stick

Steps:

  • Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

Nutrition Facts : Calories 74 calories, Carbohydrate 19.2 g, Fiber 1 g, Protein 0.1 g, Sodium 1 mg, Sugar 17.4 g

CRANBERRY-TANGERINE RELISH



Cranberry-Tangerine Relish image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 large Spanish onion, finely diced
2 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 cups tangerine juice
1/4 cup light brown sugar
1 pound cranberries
2 tangerines, segmented
1 tablespoon grated tangerine zest

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature.

CRANBERRY, TANGERINE & CRYSTALLIZED GINGER RELISH



Cranberry, Tangerine & Crystallized Ginger Relish image

Make and share this Cranberry, Tangerine & Crystallized Ginger Relish recipe from Food.com.

Provided by Flavor Diva

Categories     < 15 Mins

Time 10m

Yield 3 cups

Number Of Ingredients 5

1 (12 ounce) bag cranberries
6 ounces tangerines
3/4 cup sugar
1/2 cup crystallized ginger, coarsely chopped (about 2.5 oz)
1/4 cup orange marmalade

Steps:

  • In processor, pulse cranberries to a coarse consistency. Transfer to a bowl. Pulse tangerine to a coarse consistency. Stir in with cranberries.
  • Mix in remaining ingredients and refrigerate for at least 6 hours.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 341.6, Fat 0.3, Sodium 18.3, Carbohydrate 89.1, Fiber 6.4, Sugar 76.6, Protein 1

CRANBERRY TANGERINE AND CANDIED GINGER TART WITH CARDAMOM CRUMBLES



Cranberry Tangerine and Candied Ginger Tart with Cardamom Crumbles image

The flavors of this tart remind me of an exotic Moroccan dessert. I like serving this with pistachio ice cream and steaming hot cups of mint tea. Delicious! I typically bake this tart one day ahead and leave it overnight at room temperature. Feel free to use your favorite tart dough, or my recipe below.

Provided by Hedy Goldsmith

Categories     dessert

Time 4h25m

Yield One 10-inch pie, 8 to 10 servings

Number Of Ingredients 20

1 1/2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 ounces unsalted butter, very cold and cut into 1-inch cubes
6 tablespoons heavy cream
Butter, for greasing
1 3/4 cups granulated sugar
2 tablespoons tangerine zest
1 1/4 cups unbleached all-purpose flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon kosher salt
6 ounces unsalted butter, chilled and cut into 1/2-inch pieces
3/4 cup granulated sugar
Zest of 2 tangerines
6 cups fresh cranberries, washed and dried
1/2 cup candied ginger, cut into small pieces
1/3 cup dark brown sugar, packed

Steps:

  • Preheat the oven to 375 degrees F.
  • For the tart dough: Combine the flour, sugar, cinnamon and salt in a medium bowl. Add the cold butter and toss to coat. Pinch the butter and flour together until the butter is flaky. Start to rub in between your fingers until it looks like coarse cornmeal.
  • In the center of the bowl pour the cream. Using a rubber spatula, turn the flour over in the bowl repeating until the cream is absorbed. With your fingers press the dough to form a compact disc. Remove the dough. Cover the bowl with plastic wrap and chill, about 1 hour.
  • Working quickly, roll the dough into a 13-inch circle and carefully place it into a greased 10-inch tart pan. Gently fold the excess dough against the sides creating a reinforced crust. Press down the dough, trimming if there is extra that extends beyond the pan. Chill for an additional 30 minutes.
  • Place kitchen parchment paper over the chilled dough, fill with weights, beans or raw rice are prefect. Bake, 15 to 18 minutes. Reduce the oven temperate to 350 degrees F. Carefully remove the parchment and continue baking until the tart shell is golden brown and fully baked, 10 to 12 minutes. Set aside and allow to completely cool.
  • For the cardamom crumbles: Begin the cardamom crumbles in a bowl of a stand mixer with a paddle attachment, with the sugar and tangerine zest. In the palms of your hands, rub together the sugar and zest to release the tangerine oils. Add the flour, cardamom, cinnamon, ginger and salt and mix at medium speed until small clumps of dough form. Dump onto a sheet pan. Chill until needed. This can be made up to 2 days ahead.
  • For the cranberry tart: In the palms of your hands, rub together the sugar and zest in a large bowl. Add the cranberries, candied ginger and brown sugar and toss well. Fill the baked tart shell with the cranberries, top with the cardamom crumbles and bake until golden brown and the cranberries begin to bubble up through the crumble, 45 to 50 minutes.
  • Remove the tart from the oven and allow to cool to room temperature. I prefer waiting an hour or longer before cutting the tart. This gives the very juicy cranberries time to cool, allowing the tart to set up. I've even let it sit all night on the counter.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH



Uncooked Cranberry, Orange, and Ginger Relish image

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

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

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.

TANGERINE-CRANBERRY SAUCE



Tangerine-Cranberry Sauce image

This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.

Provided by Eleanor Price

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

Time 20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup confectioners' sugar, or more to taste
1 tangerine, juiced
1 tangerine, zested and juiced
½ teaspoon ground cinnamon

Steps:

  • Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER



Cranberry Sauce with Crystallized Ginger image

Categories     Sauce     Ginger     Side     Christmas     Thanksgiving     Low Sodium     Cranberry     Orange     Fall     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 7

2 12-ounce bags cranberries
1 1/2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 cup (about 2 ounces) minced crystallized ginger

Steps:

  • Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY-GINGER RELISH



Cranberry-Ginger Relish image

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

1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar

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.

GINGER CRANBERRY RELISH



Ginger Cranberry Relish image

Make and share this Ginger Cranberry Relish recipe from Food.com.

Provided by chef FIFI

Categories     Oranges

Time 15m

Yield 3 cups

Number Of Ingredients 5

1 (12 ounce) bag fresh cranberries or 1 (12 ounce) bag frozen cranberries
1 (15 ounce) can mandarin oranges (well drained)
1/2 cup orange juice (preferrably with pulp)
1 cup sugar
2 tablespoons crystallized ginger (chopped)

Steps:

  • Combine all ingredients except oranges into a saucepan.
  • Over medium heat bring to a boil and let boil for 5 minutes, or until thicken.
  • Most of the berries should have popped.
  • Stir in oranges.
  • Set aside and let cool a bit.
  • You may want to put it in the food processor and pulse slightly.
  • Cover and refridgerate.

Nutrition Facts : Calories 407.7, Fat 0.7, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 104.7, Fiber 8.2, Sugar 90, Protein 1.9

Tips for Making Cranberry Tangerine and Crystallized Ginger Relish:

  • For a more intense flavor, use fresh cranberries instead of frozen. Fresh cranberries have a brighter, more tart flavor that will really shine through in the relish.
  • If you don't have any crystallized ginger, you can substitute minced fresh ginger. Just be sure to use a microplane or fine grater to get it as fine as possible.
  • To make the relish ahead of time, simply prepare it as directed and then store it in a covered container in the refrigerator for up to 2 weeks.
  • Serve the relish with roasted chicken, turkey, ham, or pork. It's also great on sandwiches, salads, and crackers.

Conclusion:

Cranberry Tangerine and Crystallized Ginger Relish is a delicious and versatile condiment that can be enjoyed all year round. It's perfect for adding a touch of sweetness, tartness, and spice to your favorite dishes. And because it's so easy to make, it's sure to become a staple in your kitchen. So next time you're looking for a way to add some extra flavor to your meal, give this relish a try. You won't be disappointed!

Related Topics