Jalapeno Cranberry Relish

Note: I originally posted this recipe a few years ago, but the recipe was "a little of this" and "a little of that." I've finally taken the time to measure out what I do so that you can exactly replicate how I make it!

Every year I make a jalapeño cranberry relish for our holiday meals, but it’s really the star of the show when it comes to leftovers. It’s so easy to make, but it makes a big flavor punch. Slice a croissant and butter and toast it. Top it with turkey or ham and a dollop of jalapeño cranberry relish. Add cream cheese, toasted brie, or your favorite cheese slice, and you’ve just made a bistro-worthy sandwich. The relish also makes a great appetizer when served on top of room temperature cream cheese or toasted brie.

Ingredients

12 oz. of Cranberries (about 4 cups)

1 Jalapeño, seeds removed

2 cups of Fresh Cilantro 

1/2 Cup of Sugar (*see recipe note)

3 Teaspoons of Lime Juice (could also use lemon juice or a combination of the two)

1/2 Teaspoon of Salt

1. Wash and dry the cranberries, jalapeño, and cilantro.
2. Cut open your jalapeño and remove the stem and seeds. If you want to have less spice, use only half of the jalapeño. Leave the seeds if you want a really spicy relish.
3. Remove the cilantro leaves from the stems. Discard the stems.
4. Put 4 cups of cranberries, one jalapeño, 2 cups of cilantro, 1/2 cup of sugar*, 3 teaspoons of lime juice, and 1/2 teaspoon of salt in a food processor. Pulse until you get your desired consistency.
5. Pour the relish into a bowl, and stir to evenly combine all the ingredients.
6. Cover and store it in the refrigerator overnight to let the flavors blend and develop.
7. Serve as a side or use it to dress sandwiches. You can also pour it on top of a block of cream cheese or on top of warm brie to serve as an appetizer.

*Note: This is a tart relish that is meant to complement sweet ham, creamy cheeses, and savory turkey or steak. If you want a sweeter relish, use 1 cup of sugar.

Chipotle Cranberry Chicken Salad

This chicken salad is one of my favorite things to make!  I make a big batch so we have lunch for a few days.  I wasn't a huge fan of chicken salad until I whipped this up (I avoid celery at all costs), and now I can't get enough!  I could grab a fork and just eat it out of the bowl.  I like it on just about any type of bread.  Just to be safe, you may want to make this when you will have lots of people will be around...just so you don't consume it all by yourself in one sitting!

Chipotle Cranberry Chicken Salad

-1.5 pounds of skinless, boneless chicken breast

-1 cup almonds

-1/2 cup dried cranberries (Craisins)

-1/4 cup mayo

-1/2 cup sour cream

-1/4 cup chipotle mayo (I use Kraft) *see note

1)Boil the chicken.  Be sure to season it while it's boiling.  It will make the salad so much more savory.  I like to season it with coriander, dried herbs like thyme, rosemary, and marjoram, garlic powder, and cajun seasoning.

2)While the chicken cooks, throw your almonds and craisins in a food processor to chop them into smaller pieces.  Set aside.

3) Put the cooked chicken in the food processor and pulse a few times to shred the chicken.  You can shred it by hand if you're not lazy like me.  :)

4) Combine the chicken, almonds, craisins, mayo, sour cream, and chipotle mayo.

**Note: If you are not able to find chipotle mayo, you can just use plain mayo for the entire recipe.  It will still be good!  If you want the chipotle taste (which really sets it apart), you can blend 1/4 cup of mayo with chipotle peppers in a food processor.  You can buy the chipotle peppers in a jar or can.  Another option is to mix the mayo with a tablespoon or two of the juice in the jar/can.

5) Set in the fridge for a few hours to chill and for flavors to combine.

6) Grab a fork and eat it straight from the bowl.  Spread on bread and share with friends.

I strain the water the chicken was cooked in and save it for broth for soup or to use in other recipes.  Winning!