RAW CRANBERRY DATE RELISH WITH GINGER
A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.
Provided by Christine Sahadi Whelan
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
- Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
- Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.
RAW CRANBERRY RELISH WITH FUYU PERSIMMON
Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.
Provided by Anna Thomas
Yield Makes about 2½ cups
Number Of Ingredients 6
Steps:
- Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
- Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
- Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.
RUTH'S RAW CRANBERRY RELISH
This was my grandmother's raw cranberry relish. It is still enjoyed by the whole family each Thanksgiving,and Christmas!
Provided by Kimberly Rowlett @SouthernSageKJR
Categories Gelatin Salads
Number Of Ingredients 6
Steps:
- After washing all fruit, coarsely grind, or chop in food processor, or, carefully, by hand if better for you, the fresh cranberries, and oranges. Then after grinding/chopping them, place in a colander, along with the other wet ingredients, such as the crushed pineapple, and let drain into a bowl overnight or for several hours to rid the fruit of extra juices. It is important to drain all the juices, but especially important to drain the pineapple juices as much as possible. The pineapple contains an enzyme that can prevent gelling.
- Then after draining, add the rest of the ingredients. Remember, especially, to coarsely chop the pecans, not process them into a fine grain. Add the red, already dissolved jello (in one cup of very hot or boiling water), to the rest of the ingredients.
- Pour into an appropriate container. Chill at least 3 hours before serving. This recipe is easy, however since its for the holidays, you might want a "test" run before hand.
RAW CRANBERRY RELISH
This recipe was in my mother's handwritten cookbook. It's one of my favorite recipes and a "must have" for Christmas.
Provided by Judi Harris-Nulle
Categories Fruit Sides
Time 15m
Number Of Ingredients 4
Steps:
- 1. Put cranberries through food processor and finely chop. Pour into bowl. Stir in sugar and canned pineapple. Cover and store in refrigerator overnight.
RAW CRANBERRY RELISH
Number Of Ingredients 6
Steps:
- mix
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