Cranberry-Rhubarb Relish Recipe
Welcome to Love with Recipes, where we celebrate culinary delights that bring joy to every meal. Today, we’re diving into the vibrant world of sauces with a refreshing and tangy Cranberry-Rhubarb Relish. This recipe is perfect for those who appreciate the sweet-tart balance of cranberries combined with the unique flavor of rhubarb, all enhanced with a hint of ginger and lemon. Whether you’re preparing for a festive gathering or simply elevating your everyday meals, this relish promises to add a burst of flavor that will leave your taste buds craving more.
Cooking Time: 15 minutes
Preparation Time: 10 minutes
Total Time: 25 minutes
Servings: 20
Calories per Serving: 92.7
Rating: 5 stars based on 2 reviews
Ingredients:
- 4 cups fresh cranberries
- 1 cup frozen cranberries
- 2 cups frozen rhubarb
- 1 cup sugar
- 1 cup water
- 1/4 cup crystallized ginger
- Rind of 1 lemon
Instructions:
-
Prepare Ingredients:
Gather all your ingredients to ensure a smooth cooking process. Rinse the fresh cranberries and set aside. -
Combine Ingredients in a Saucepan:
In a large saucepan, combine the fresh cranberries, frozen cranberries, frozen rhubarb, sugar, water, crystallized ginger, and the grated rind of one lemon. The combination of fresh and frozen cranberries ensures a balanced texture and flavor profile. -
Cook Over Medium-Low Heat:
Place the saucepan over medium-low heat and stir gently until the sugar begins to dissolve. This step allows the flavors to meld together slowly. -
Increase Heat and Boil:
Once the sugar has dissolved, increase the heat to bring the mixture to a boil. Stir occasionally to prevent sticking and ensure even cooking. As the cranberries start to heat up, they will begin to pop open, releasing their vibrant juices. -
Simmer Until Thickened:
Continue boiling the mixture for about 10 minutes or until the cranberries have popped and the relish has thickened slightly. Stir occasionally to prevent burning and to evenly distribute the flavors. -
Remove from Heat:
Once the relish has reached your desired consistency and the cranberries have burst open, remove the saucepan from the heat. The scent of cooked cranberries and rhubarb infused with ginger and lemon will fill your kitchen. -
Let Stand and Cool:
Cover the saucepan and let the relish stand for about 15 minutes at room temperature. This resting period allows the flavors to further develop and meld together naturally. -
Refrigerate Until Chilled:
After the resting period, transfer the relish to a container with a tight-fitting lid and refrigerate until well-chilled. This step is crucial as it enhances the flavors and allows the relish to set properly. -
Serve and Enjoy:
Once chilled, your Cranberry-Rhubarb Relish is ready to serve! It pairs beautifully with roasted meats, grilled poultry, or even as a delightful spread on toast or crackers. The versatility of this relish makes it a wonderful addition to any meal, whether it’s a holiday feast or a casual brunch.
Recipe Notes:
- Make-Ahead: This relish can be prepared up to a week in advance and stored in the refrigerator in an airtight container.
- Variations: For a spicier kick, add a pinch of cayenne pepper or a splash of orange juice to the mixture.
- Storage: Leftovers can be stored in the refrigerator for up to two weeks or frozen for longer storage. Thaw in the refrigerator before using.
Nutritional Information per Serving:
- Calories: 92.7 kcal
- Fat: 0.1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1.3 mg
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Sugar: 21.1 g
- Protein: 0.2 g
Keywords:
Fruit, Less than 30 Minutes, For Large Groups, Refrigerator, Stove Top
Conclusion:
We hope you enjoy preparing and sharing this Cranberry-Rhubarb Relish recipe from Love with Recipes. It’s a delightful blend of seasonal flavors that will impress your guests and elevate your dining experience. For more inspiring recipes and cooking tips, visit us again soon! Happy cooking!
