Photo: Grapefruit-Campari Cranberry Relish Recipe
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons peeled and finely grated fresh ginger
- 1 small red onion, finely diced
- 1 cup fresh Texas Red grapefruit juice
- 1 cup fresh orange juice
- 1/2 cup pure cane sugar, plus more if needed
- 1 pound fresh or frozen cranberries
- 2 tablespoons Campari
- 2 teaspoons finely grated orange zest
- 2 Texas Red grapefruits, segmented
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley
Directions
Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.
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By Tia the Cook
Los Angeles, CA
on January 13, 2013
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I didn't like this recipe at all. It was the dish I brought to our Thanksgiving dinner and let's just say there were a lot of jokes at the table. We ended up using a can of cranberry sauce. The grapefruit over powers everything else and no amount of sugar can mask the taste. I used Ruby Red Grapefruits because I don't even know what Texas grapefruits are so perhaps that contributed to the problem. This recipe might be good on a sandwhich or something but it was way too untraditional for my family....
By S.Goodner
Sacramento, CA
on December 01, 2012
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Disappointing. I followed the recipe, but halved the amount of red onions. Thankfully! Though it could have used a little less still. It was still too much onion flavor enveloping everything else on the palate. I did like how the bit of ginger added a twist to a cranberry relish, but again I felt it was too overwhelming. I prefer my cranberry sauces and/or relishes to showcase the cranberry as the star. The added ginger and onions steals the spotlight and turns the dish into something quite different.
I do like the use of grapefruit pieces and juice. The campari is perfect. I won't make this again without some serious tweaks. As it stands, the recipe is only so-so when it's served fresh and less-so when served the next day.
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