Best 2 Meyer Lemon Relish Recipes

Welcome to the world of culinary delight, where flavors dance on your palate and create memories that linger. In this article, we embark on a journey of taste as we explore the secrets of crafting the ultimate Meyer lemon relish. With its vibrant citrus notes, subtle tartness, and a hint of sweetness, the Meyer lemon shines as the star of this versatile condiment. Whether you're looking to elevate your grilled meats, enliven your salads, or add a tangy twist to your favorite dishes, this guide will provide you with expert tips, step-by-step instructions, and a collection of tantalizing recipes to create a Meyer lemon relish that will leave you craving more. Prepare to unlock the culinary magic that awaits as we dive into the art of crafting this delectable treat.

Here are our top 2 tried and tested recipes!

MEYER-LEMON RELISH

Meyer-Lemon Relish image

With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h35m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 Meyer lemons, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 small head fennel, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
2 teaspoons fennel seeds
Kosher salt
1/4 cup honey

Steps:

Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.

CRANBERRY, POMEGRANATE, AND MEYER LEMON RELISH

Cranberry, Pomegranate, and Meyer Lemon Relish image

Provided by Lora Zarubin

Categories Sauce Fruit Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Cranberry Lemon Chill Low Cholesterol Pomegranate Boil Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

3 1/2 cups cranberries (about 14 ounces)
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 tablespoon chopped fresh parsley

Steps:

Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Tips:

Choose ripe and juicy Meyer lemons for the best flavor.
Remove the zest from the lemons before juicing them to get the most flavor.
Use a sharp knife to thinly slice the lemons to prevent them from becoming bitter.
Add sugar to taste, depending on how sweet or tart you like your relish.
Store the relish in a clean, airtight jar in the refrigerator for up to 2 weeks.

Conclusion:

Meyer lemon relish is a versatile condiment that can be used to add a bright, citrusy flavor to a variety of dishes. It is perfect for grilled fish, chicken, or vegetables, and can also be used as a topping for tacos, burritos, or salads. With its sweet and tangy flavor, Meyer lemon relish is a surefire way to add some zest to your next meal.