Best Cranberry Tangerine Relish Recipes

Cranberry, Tangerine, and Crystallized-Ginger Relish image

Yield Makes about 3 cups

Number Of Ingredients 5

1 12-ounce bag cranberries
1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
3/4 cup sugar
1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)
1/4 cup orange marmalade

Steps:

Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

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 RELISH WITH VARIATION image

Yield 12 Servings

Number Of Ingredients 4

1-12 oz bag fresh cranberries
1 seedless tangerine
1/2 cup sugar or more to taste
1/2tsp chinese five spice powder

Steps:

Rinse and drain cranberries discarding any bruised ones. Peel tangerine and use sharp paring knife to remove excess strings from segments. Using same knife, scrape the pith from the inside half of the peel and finely chop the peel. Measure out 1 Tbsp. In food processor, combine the cranberries, tangerine segments, the 1 Tbsp chopped peel, 1/2 cup sugar and five spice powder. Pulse 8-10 times to desired coarse consistency. Taste and add more sugar if desired. Spoon into glass bowl, cover and chill at least 1 hour or overnight. CRANBERRY VANILLA BEAN AND TOASTED ALMOND VARIATION: Omit 5 spice powder. Substitute scraped seeds from half of 1 vanilla bean for the tangerine and use brown sugar instead of white. After processing remove the mix to a bowl and pulse a peeled, cored and quartered Honey Crisp or Fuji apple with 1/2 cup toasted slivered almonds 4-5 times and combine with cranberry mix. CRANBERRY, JALAPENO and RED ONION RELISH Omit tangerine, sugar and 5 spice powder and add 1 Tbsp finely chopped and seeded jalapeno, 1/4 cup honey, 1 tsp minced lime peel and 1 Tbsp lime juice. Process, stir in 1/4 cup finely diced red onion and pinch of salt