Cranberry - jalapeno relish

1 Servings

Ingredients

Quantity Ingredient
1 pack (12 oz.) fresh or frozen cranberries (I used fresh which may be hard to get at this time of the year)
1 Whole lime
¾ cup Granulated sugar (scant)
1 Jalapeno or serrano peppers; seeded and minced (up to 2)
¼ cup Chopped fresh cilantro

Directions

Source: St. Mary Mead Archives

Yield: approximately 2-½ cups 1. Place cranberries in food processor fitted with steel blade; process until coarsely chopped. Transfer to bowl.

2. Cut lime with peel, into small chunks. Process until finely diced. Add to cranberries along with sugar and jalapeño. Mix in cilantro. Refrigerate relish several hours to allow flavors to mellow and blend. If relish gets too "juicy" drain it. Add liquid to seltzer or other sparkling water for a really zippy drink.

Posted to JEWISH-FOOD digest V97 #249 by Brian Mailman <bmailman@...> on Sep 14, 1997

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