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Gingered Cranberry and Kumquat Relish

5.0

(10)

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Gingered Cranberry and Kumquat RelishLeo Gong

Kumquats lend their bright citrus snap to a no-cooking-required relish.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger

Preparation

  1. Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

TagsSauceCondimentAmericanCranberryBerryFruitKumquatCitrusDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyNo-CookFood ProcessorThanksgivingChristmasFallWinterBon Appétit
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