Clementine Jalapeno Cranberry Relish Recipes

CRANBERRY-JALAPENO RELISH

Steps:

• In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
• Stir together and chill 2 hours before serving.

CRANBERRY-JALAPENO RELISH

Steps:

• 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.

CRANBERRY JALAPENO RELISH

Steps:

• Pulse the cranberries in a food processor until coarsely chopped. Be careful NOT to over process into a puree. Mixture should be chunky.
• Add all the ingredients, except the cilantro, to a medium saucepan with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.

CRANBERRY-JALAPENO RELISH

Steps:

• Wash cranberries, lime and jalapenos.
• Deseed and remove pith of the lime.
• Grind the cranberries, lime, and jalapenos, I used a food processor.
• Add the sugar and mix well.
• Refrigerate the mixture for at least three hours so flavors can meld.
• Or as we liked it simmered for 1/2 an hour or so (until desired thickness) and cooled.