Friday, November 23, 2007

Cranberry-jalapeno Relish


  • 2 medium oranges, peeled, sectioned, and roughly chopped

  • 1 ½ teaspoons finely grated orange zest

  • 2 jalapenos, seeded and chopped

  • ¾ to 1 cup sugar

  • 1 lb. fresh (or frozen, thawed) cranberries

  • 1 tablespoon chopped fresh mint leaves

Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

(Serves --)

Download recipe.

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