Best Cranberry Kumquat Relish Recipes
CRANBERRY & KUMQUAT RELISH
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
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 RELISH
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
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
NO COOK GINGERED CRANBERRY-KUMQUAT RELISH
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
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
GINGERED CRANBERRY AND KUMQUAT RELISH
Categories Condiment/Spread Fruit Side No-Cook Thanksgiving
Yield Makes about 3 cups
Number Of Ingredients 4
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.)
SAUSAGE PATTIES WITH CRANBERRY-KUMQUAT RELISH
Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Combine cranberries, kumquats, sugar and 2 teaspoons horseradish in processor. Chop finely, using on/off turns (do not puree). Transfer relish to small bowl; mix in 2 teaspoons mint. Season with salt and pepper. Let stand 10 minutes.
- Mix sausage with remaining 2 teaspoons horseradish and 2 teaspoons mint in medium bowl. Shape into four 1/2-inch-thick patties. Heat medium skillet over medium heat. Add patties and sauté until cooked through, about 5 minutes per side. Transfer patties to 2 plates. Spoon relish alongside and serve.
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