Cranberry Jalapeno Relish
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
- Prep: 10 mins
- Cook: 10 mins
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.
Ingredients
- 1cup water
- 1cup sugar
- 1-- (12-ounce) package cranberries
- 2-- fresh jalapeños, seeded and finely chopped
- 1tablespoon chopped fresh cilantro
- 1/4teaspoon cumin
- 2 to 3-- green onions, sliced
- 1tablespoon fresh lime juice
Instructions
- 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 allow to cool.
- Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.
Nutritional Info *per serving
- Calories 90
- Fat 0g
- Cholesterol 0mg
- Sodium 5mg
- Carbohydrate 24g
- Fiber 2g
- Protein 0g
- Trans Fat 0
- Vitamin A 2%
- Vitamin C 10%
- Calcium 0
- Iron 0
