Cranberry Jalapeno Relish
A zippy, Southwestern-style complement to Thanksgiving turkey and dressing.
Make this relish a day ahead to allow the flavors to meld and the heat from the jalapeño to mellow. Or, for more heat, leave the pepper seeds in.
- 1 cup Sugar
- 12 oz Fresh Cranberries
- 2 Jalapeño Peppers
- 1 T Chopped Cilantro
- ¼ tsp Ground Cumin
- 3 Green Onions
- 1 T Fresh Lime Juice
- Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and let cool.
- Dice the jalapeño peppers and green onions, then add the remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.