Best Gingered Cranberry And Kumquat Relish Recipes

Cranberry & Kumquat Relish image

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 Chutney image

Yield Makes about 2 cups

Number Of Ingredients 10

1 1/2 cups (packed) golden brown sugar
1 12-ounce package cranberries
8 ounces kumquats, cut into 1/4-inch-thick rounds, seeded
1/3 cup finely chopped onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1 teaspoon yellow mustard seeds
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper

Steps:

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick. (Can be prepared 5 days ahead. Cover and refrigerate.)

Kumquat Cranberry Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

1 tablespoon coriander seeds
1 1/4 cups sugar
1 pound cranberries, thawed if frozen
10 to 12 kumquats, sliced and seeded
Kosher salt

Steps:

Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan.
Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool.
Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.

No Cook Gingered Cranberry-Kumquat Relish image

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