Best Orange Fig And Pine Nut Relish Recipes
ORANGE, FIG, AND PINE NUT RELISH
Categories Condiment/Spread Marinate Low Sodium Orange Fig Pine Nut Fall Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the figs and the zest in the water, covered partially, for 5 to 7 minutes, or until the figs are tender and most of the water is evaporated. Transfer the fig mixture to a bowl and let it cool. Stir in the orange, the honey, the shallot, the rosemary, and the lemon juice, let the mixture stand for at least 30 minutes and up to 2 days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.
CRANBERRY ORANGE NUT RELISH
Provided by Craig Claiborne
Categories easy, quick, condiments, side dish
Time 10m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Force cranberries and oranges through coarse blade of food grinder.
- Combine fruit with sugar, salt and liqueur, adjusting sugar to taste. Add walnuts if relish will be served within a day; otherwise add just before serving. Relish will keep well in the refrigerator for a week.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 22 grams, Carbohydrate 73 grams, Fat 26 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 765 milligrams, Sugar 52 grams
EASY CRANBERRY ORANGE RELISH
A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.
Provided by TXGIRLSX3
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
- Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
- Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g
CRANBERRY RELISH WITH PINEAPPLE AND ORANGE
This fresh cranberry relish offers a nice hit of brightness amid all the buttery richness of the Thanksgiving meal. The secret: fresh pineapple.
Provided by Jenny Rosenstrach
Yield Serves 8
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.
SWEET AND SAVORY PINE NUT RELISH
Categories Condiment/Spread Ginger Herb Tomato Apricot Pine Nut Bon Appétit
Yield Makes 1 2/3 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
- Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
CRANBERRY FIG RELISH
A sweet, tangy accompaniment to your holiday roast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Place orange pieces in a food processor, and process until finely diced, about 30 seconds. Add figs, cranberries, and concentrate; pulse until coarsely chopped, 5 to 6 pulses.
- Transfer to a bowl, cover, and place in the refrigerator to sit overnight. To serve, remove from the refrigerator, and let stand until room temperature, about 2 hours.
Nutrition Facts : Calories 101 g, Fat -1 g, Fiber 3 g, Protein 1 g, Sodium 2 g
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