Cranberry-Tangerine Relish

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I made this relish which took quite a bit of work, especially in sectioning the tangerines. It tasted too bitter for me. Did someone make a mistake in copying the amount of tangerine zest. Recipe states 1 tablespoon of zest. I think 1 teaspoon would have been a good starting point. It's past Thanksgiving and I still have the relish on hold.

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I made this for thanksgiving and it turned out well. Next time I'll leave out the segmented tangerines however. Removing the seeds took a lot of effort but didn't add enough to the final recipe to be worth it. The relish turned out great though!

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The Ginger just overwhelmed the dish. I LOVE Cranberry relish and chutney but this one is just awful.

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Absolutely awesomw! I havemade it both with cooked and uncooked fruit. A quick cop of the fruit in a blender or food processor brings about a wonderfully crunchy and tastey relish. After letting sit in the fridge for a day, the flavors are absolutely fanyastic!

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I am big fan of cranberry relish and cranberry dishes in general, but I found this one to be unually sour venturing well beyond tart. I also didn't care for the mix of onions with cranberries. The ginger gave it an unusual taste which I liked, but overall I am sad to say I wouldn't make this again. We tripled the recipe and by doing so had way to much liquid as well. Maybe if we hadn't increased the recipe it would have been better for us.

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I made this & froze some as well. We use it w/corn bread dressing, as a sauce over cream cheese...it fabulous. It freezes very well.

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Wasn't too impressed by this, but that's probably because I'm not a huge fan of cranberry relishes. My friend, a big fan of cranberry relishes, said it was really good, so it's probably just me. Anywho, I wouldn't make it again.