Southwestern-Style Cranberry Relish Recipe

Southwestern-Style Cranberry Relish Recipe

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45 juta s/d 2.5 milyar listing 2018
Southwestern-Style Cranberry Relish Recipe Southwestern-Style Cranberry Relish Recipe A finely chopped jalapeño pepper adds lots of unexpected, delicious heat to cranberries. This relish is the perfect accompaniment for a smoky grilled turkey at Thanksgiving. Prep : 10 minutes plus chilling Cook : 15 minutes 1 lemon 1 bag (12 ounces) cranberries, picked over and rinsed 1 pickled jalapeño chile, finely chopped 1/2 cup honey 1/4 cup cider vinegar 1 teaspoon mustard seeds 1/2 teaspoon salt 1/2 teaspoon ground black pepper From lemon, with vegetable peeler, remove peel in 1-inch-wide strips. Cut strips crosswise into slivers. In nonreactive 2-quart saucepan, combine cranberries, lemon peel, pickled jalapeño, honey, vinegar, mustard seeds, salt, and pepper; heat to boiling over high heat. Reduce heat; simmer, stirring occasionally, until most cranberries have popped and mixture has thickened slightly, about 10 minutes. Cover and refrigerate until well chilled, about 3 hours or up to 4 days. Makes about 2 cups. Each 1/4 cup : About 90 calories, 0g protein, 24g carbohydrate, 0g total fat, 0mg cholesterol, 174mg sodium.
Southwestern-Style Cranberry Relish Recipe

Southwestern-Style Cranberry Relish Recipe

A finely chopped jalapeño pepper adds lots of unexpected, delicious heat to cranberries. This relish is the perfect accompaniment for a smoky grilled turkey at Thanksgiving. Prep : 10 minutes plus chilling Cook : 15 minutes
  • 1 lemon
  • 1 bag (12 ounces) cranberries, picked over and rinsed
  • 1 pickled jalapeño chile, finely chopped
  • 1/2 cup honey
  • 1/cup cider vinegar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. From lemon, with vegetable peeler, remove peel in 1-inch-wide strips. Cut strips crosswise into slivers.
  2. In nonreactive 2-quart saucepan, combine cranberries, lemon peel, pickled jalapeño, honey, vinegar, mustard seeds, salt, and pepper; heat to boiling over high heat. Reduce heat; simmer, stirring occasionally, until most cranberries have popped and mixture has thickened slightly, about 10 minutes.
  3. Cover and refrigerate until well chilled, about 3 hours or up to 4 days. Makes about 2 cups.
Each 1/cup : About 90 calories, 0g protein, 24g carbohydrate, 0g total fat, 0mg cholesterol, 174mg sodium. cranberry jalapeno relish over cream cheese, cranberry jalapeno salsa recipe, cranberry relish recipe ocean spray, cranberry relish recipe orange, fresh cranberry relish recipe, harry and david cranberry relish recipe, mama stamberg's cranberry relish recipe, susan stamberg cranberry relish recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Southwestern-Style Cranberry Relish Recipe

Article Categories : Sauces, Salsas & Condiments

Southwestern-Style Cranberry Relish Recipe

Southwestern-Style Cranberry Relish Recipe

A finely chopped jalapeño pepper adds lots of unexpected, delicious heat to cranberries. This relish is the perfect accompaniment for a smoky grilled turkey at Thanksgiving.

Prep : 10 minutes plus chilling
Cook : 15 minutes

  • 1 lemon
  • 1 bag (12 ounces) cranberries, picked over and rinsed
  • 1 pickled jalapeño chile, finely chopped
  • 1/2 cup honey
  • 1/cup cider vinegar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. From lemon, with vegetable peeler, remove peel in 1-inch-wide strips. Cut strips crosswise into slivers.
  2. In nonreactive 2-quart saucepan, combine cranberries, lemon peel, pickled jalapeño, honey, vinegar, mustard seeds, salt, and pepper; heat to boiling over high heat. Reduce heat; simmer, stirring occasionally, until most cranberries have popped and mixture has thickened slightly, about 10 minutes.
  3. Cover and refrigerate until well chilled, about 3 hours or up to 4 days. Makes about 2 cups.

Each 1/cup : About 90 calories, 0g protein, 24g carbohydrate, 0g total fat, 0mg cholesterol, 174mg sodium.