CRANBERRY ORANGE RELISH WITH GINGER RECIPES

GINGERED CRANBERRY-ORANGE RELISH RECIPE | EATINGWELL

Gingered Cranberry-Orange Relish Recipe | EatingWell image

Crystallized ginger and orange enlivens traditional cranberry relish.

Provided by EatingWell Test Kitchen

Total Time 20 minutes

Number Of Ingredients 4

Ingredients

1 seedless orange, unpeeled, scrubbed and cut into 8 pieces
1?½ cups fresh cranberries
¼ cup sugar
¼ cup chopped crystallized ginger

Steps:

Place orange pieces--skin and all--in a food processor. Pulse until coarsely chopped. Add cranberries, sugar and ginger; pulse until coarsely chopped. Transfer the relish to a small bowl and chill.

Nutrition Facts : Calories 19.1 calories, CarbohydrateContent 4.9 g, FiberContent 0.4 g, ProteinContent 0.1 g, SodiumContent 0.7 mg, SugarContent 3.5 g

CRANBERRY, GINGER AND ORANGE CHUTNEY RECIPE - JOANNE CHANG ...

Cranberry, Ginger and Orange Chutney Recipe - Joanne Chang ... image

This chunky cranberry-orange sauce is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide

Provided by Joanne Chang

Categories Thanksgiving

Total Time 50 minutes

Yield Makes 5 1/2 cups

Number Of Ingredients 8

Ingredients

2 large navel oranges
2 pounds fresh cranberries
½ cup water
2 tablespoons balsamic vinegar
¾ cup granulated sugar
¾ cup light brown sugar
¼ cup minced fresh ginger
Salt and freshly ground pepper

Steps:

Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

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