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
- Wash and dry the cranberries, jalapeño, and cilantro.
- 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.
- Remove the cilantro leaves from the stems. Discard the stems.
- 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.
- Pour the relish into a bowl, and stir to evenly combine all the ingredients.
- Cover and store it in the refrigerator overnight to let the flavors blend and develop.
- 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.
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