Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cranberry apricot relish with ginger & orange zest. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
In a food processor, combine the cranberries, orange, crystallized ginger, sugar, and salt. Process until coarsely ground, stopping once or twice to scrape down the sides of the bowl. One of the best cranberry relish recipes ever!
Cranberry Apricot Relish with Ginger & Orange Zest is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cranberry Apricot Relish with Ginger & Orange Zest is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have cranberry apricot relish with ginger & orange zest using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cranberry Apricot Relish with Ginger & Orange Zest:
- Take 2 teaspoons vegetable oil
- Take 1/4 cup minced shallots (onions will do in a pinch, but shallots are way better for this purpose)
- Make ready 1 Tablespoon finely minced fresh ginger root (or 1/2 teaspoons ginger powder)
- Prepare 1 (12 oz.) package fresh cranberries
- Prepare 1 orange, zested first then juiced (you can use Navel, Valencia, or Blood orange)
- Take 1 cup sugar
- Prepare 1/4 teaspoon kosher salt
- Take water to make up the difference between orange juice squeezed and 3/4 cups liquid
- Prepare 12 dried apricots, cut into roughly 1/4" pieces
Preparation In a food processor chop fine the gingerroot and the orange, add the cranberries. Holiday and Thanksgiving Cranberry Relish recipe. Fresh cranberries ground up with apples and orange. Will apples alone balance the flavors?
Steps to make Cranberry Apricot Relish with Ginger & Orange Zest:
- In a large saucepan or deep saute pan, saute the shallots and ginger in the oil over medium heat until the shallots are translucent.
- Add the cranberries, sugar, liquid (all the juice from the orange plus the water), and salt and turn the heat up to medium high.
- Bring the relish to a gentle boil and keep it at a boil for 3 or 4 minutes while the cranberries pop, stirring occasionally. Pop any unpopped cranberries by pressing them against the sides of the pot with the back of a spatula, stir them back into the relish and let the relish reduce another 2 to 3 minutes over medium high heat, stirring occasionally.
- Remove the relish from the heat and cool for 10 to 15 minutes before stirring in the orange zest and dried apricot pieces.
- Enjoy! :)
I'm also thinking about using candied/crystallized ginger. Soak the dry apricots in the cranberry juice in a medium saucepan for ten min. Add in the remaining ingredients and stir them well. The lively, clean flavor of fresh ginger is compatible with most fruits. In the market, look for ginger that is hard and heavy, with an unbroken peel that is thin, light colored, smooth and shiny.
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