Best No Cook Gingered Cranberry Kumquat Relish Recipes

GINGERED CRANBERRY AND KUMQUAT RELISH

Gingered Cranberry and Kumquat Relish image

Categories Condiment/Spread Sauce Ginger No-Cook Christmas Thanksgiving Cranberry Fall Kumquat Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger

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.)

CRANBERRY & KUMQUAT RELISH

Cranberry & Kumquat Relish image

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

Ingredients

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

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