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Cranberry-Orange-Jalapeno Relish
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges or navel oranges, peeled and sectioned, juice reserved
2 teaspoons grated fresh ginger
1/2 cup sugar
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup pecans, toasted, broken in pieces
1/4 cup fresh mint leaves, coarsely chopped
Gallery
Cranberry-Orange-Jalapeno Relish
Recipe Summary
Yield: Makes 2 cups
Gallery
Cranberry-Orange-Jalapeno Relish
Cranberry-Orange-Jalapeno Relish
Cranberry-Orange-Jalapeno Relish
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 cups fresh or defrosted frozen cranberries
- 1/4 cup diced red onion
- 1 large jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice
- 2 blood oranges or navel oranges, peeled and sectioned, juice reserved
- 2 teaspoons grated fresh ginger
- 1/2 cup sugar
- 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
- 1/4 cup pecans, toasted, broken in pieces
- 1/4 cup fresh mint leaves, coarsely chopped
Directions
Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Cranberry-Orange-Jalapeno Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Cranberry-Orange-Jalapeno Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
