Cranberry Relish With Grapefruit And Mint Food

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CRANBERRY-ORANGE RELISH WITH MINT



Cranberry-Orange Relish with Mint image

Categories     Sauce     Food Processor     Side     Thanksgiving     Quick & Easy     Cranberry     Orange     Mint     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 6

2 12-ounce bags fresh (or frozen, thawed) cranberries
2 teaspoons orange zest from 1 of 4 navel oranges
3/4 cup sugar
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 tablespoon minced peeled ginger

Steps:

  • Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.

GRAPEFRUIT CRANBERRY SAUCE



Grapefruit Cranberry Sauce image

I don't remember where I got this from. Not one of my originals but i make enough to can for holiday presents. It's always a hit.

Provided by chefmick

Categories     Berries

Time 25m

Yield 6 pints

Number Of Ingredients 6

1 (12 ounce) package fresh cranberries
3/4 cup ruby red grapefruit juice
1/4 cup lemon juice
1 tablespoon lemon zest
1 cup granulated sugar
1/4 teaspoon ground allspice

Steps:

  • Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved.
  • Add lemon zest and cranberries.
  • Simmer till cranberries pop. (sometimes the harder berries don't want to pop so I'll give them a helping hand with side of wooden spoon just before I'm ready to take off stove.).
  • Stir frequently so sugars don't scald and burn in bottom of pot.
  • When all the berries are popped and sauce is nice and thick remove from heat and cool.
  • Refrigerate in nonreactive sealed container when cool.
  • Can be served hot or cold.
  • If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.

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