Spicy Red Pepper Cranberry Relish Recipes
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
SPICY RED PEPPER CRANBERRY RELISH
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.
Provided by David Tanis
Categories condiments, dips and spreads, sauces and gravies, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
- Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
- Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams
SPICY CRANBERRY CHUTNEY
This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
- Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 25.3 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.5 g, Sodium 6.2 mg, Sugar 16 g
CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE
Steps:
- Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
- Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
- When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
- While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
- Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.
SPICY CRANBERRY SAUCE
Perfect for a Tex-Mex style Thanksgiving celebration, the pepper-jelly in this recipe pairs well with grilled or spicy turkey entrees.
Provided by By Inspired Taste
Categories Condiment
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir together water, cranberries, apple, sugar, orange peel and orange juice. Heat to boiling over medium heat; reduce heat.
- Simmer uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture is thickened. Stir in pepper jelly. Cool completely. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
SPICY RED PEPPER CRANBERRY RELISH
Steps:
- Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
SPICY CRANBERRY RELISH
Categories Condiment/Spread Berry Pepper Side No-Cook Thanksgiving Quick & Easy Hot Pepper Fall Chill Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
- Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
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CRANBERRY PEPPER RELISH RECIPE | OUR RECIPES FOR SUCCESS
From ourrecipesforsuccess.com
Estimated Reading Time 4 mins
- Wash cranberries and prep peppers (seeds and membranes removed). Chop fine in a food processor (or by hand).
SWEET AND SPICY CRANBERRY RELISH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 2 hrs 30 minsCategory SidesCalories 98 per serving
- Place the cranberries, 3/4 cup sugar, and half the lime juice and lime zest in a food processor and pulse just until the cranberries are somewhere between coarsely and finely chopped.
- Add the jalapeño and red onion and pulse just a few more times to combine. Taste and, if desired, add more sugar and/or the remaining lime juice and zest to taste. Let rest at room temperature until the sauce starts to get juicier as the sugar dissolves, 15 to 20 minutes.
- Cover and refrigerate for at least 2 hours and preferably up to 24 hours to allow the flavors to meld. Stir to recombine before serving. (To freeze the cranberry relish, place the relish in a resealable plastic bag and place it flat in the freezer. The cranberry relish will last 2 months in the freezer. To thaw, place in the fridge overnight or submerge the frozen bag of sauce in a bowl of cold water.)
SPICY BURGER RECIPE WITH L’EPICURIEN RED PEPPER RELISH ...
From spoonabilities.com
Reviews 5Category LunchCuisine AmericanTotal Time 14 mins
- Gently combine ground beef, L’Epicurien Red Pepper Relish, bread crumbs, pepper flakes, salt and pepper.
CRANBERRY PEPPER JAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (25)Total Time 50 minsCategory AppetizerCalories 42 per serving
- Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
- When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
- Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
HOT PEPPER CRANBERRY SAUCE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (7)Total Time 15 minsCategory Condiment, Side DishCalories 117 per serving
- Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done.
- Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator. Enjoy!
- * If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.
JALAPEñO CRANBERRY SAUCE - PEPPERSCALE
From pepperscale.com
Servings 2Total Time 50 minsEstimated Reading Time 1 min
- Add in the cranberries and jalapeño, then lower the heat to low-medium. Continue to boil and stir for 10 to 12 minutes.
- Remove from heat, sprinkle in the allspice, and cover. Allow the sauce to cool covered until it reaches room temperature. Then refrigerate the sauce for 30 minutes to an hour prior to serving.
HOT PEPPER RELISH - GEORGIAPELLEGRINI.COM
From georgiapellegrini.com
Servings 1Total Time 1 hr 25 minsEstimated Reading Time 3 mins
- In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve the sugar. Add in pepper onion mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer contents to an airtight container and store in refrigerator up to 6 months.
HOT PEPPER CRANBERRY JAM - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.2/5 (102)Category Appetizer, JamCuisine AmericanEstimated Reading Time 4 mins
- Rinse the berries and put in a pot. Add the water, sugar, and vinegar. Bring to a boil, stirring frequently. The berries will start to pop, so stand back a bit. Once the sauce has come to a boil, it will be foaming and the berries will no longer be popping, turn down the heat and simmer for 10 minutes, stirring occasionally.
- Take off the heat and stir in the minced peppers. Let the sauce cool completely. Then transfer it to clean jars. Refrigerate until set. Cranberry sauce firms up as it cools, and eventually it will be of a spreadable consistency, perfect for sandwiches and cheese plates.
CRANBERRY JALAPEñO RELISH - PEPPERSCALE - YOUR HOT PEPPER ...
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Estimated Reading Time 1 minTotal Time 15 mins
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Servings 20Category Condiments, Make Ahead
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Estimated Reading Time 2 mins
CRANBERRY PEPPER JELLY | LOVE AND OLIVE OIL
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Servings 1.75Total Time 45 minsEstimated Reading Time 5 mins
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