CRANBERRY PEPPER RELISH

Sauces --
 
  • Total Recipe Time: 1 hour
  • Yields 1-1/4 cups.

INGREDIENTS

  1. 1-1/4 cup diced bell pepper (1/2 inch)
  2. 1 medium jalapeno pepper, seeded, diced (1/4 inch)
  3. 1 cup fresh or frozen cranberries
  4. 1/3 cup sugar
  5. 2 tablespoons fresh orange juice
  6. 2 tablespoons fresh lime juice
  7. 1 tablespoon freshly grated orange peel
  8. 1 tablespoon freshly grated lime peel

INSTRUCTIONS FOR CRANBERRY PEPPER RELISH

  1. Spray medium saucepan with nonstick cooking spray.  Heat over medium heat until hot.  Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender.  Add the remaining ingredients to pan.  Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop.  Cool 15 minutes.
  2. Place cooled mixture into food processor or blender container.  Cover; pulse on and off until slightly chunky.  Season with salt and pepper as desired.  Serve at room temperature.  
  • Test Kitchen Tips
  • The relish can be covered and refrigerated for 1 hour and served cold, if desired.  It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes.  Heating may intensify the spiciness of the relish.
Comments (0)
Usage Guidelines.