Cranberry Relish
This recipe makes 12 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL): about | - |
| cal | 36 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 25 |
| folate | 2 |
Chef Taylor's interest in Mexican food inspired the addition of minced jalapeño pepper to a fresh cranberry relish.
Ingredients
- 1 orange
- 12 oz fresh cranberries
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup maple syrup
- 1 Pinch salt
- Granulated sugar, optional
Preparation
Remove rind from orange; chop rind and place in food processor. Working over food processor to catch juice, cut off white pith; cut between membrane and pulp to release fruit into processor.
Add cranberries, jalapeño pepper, maple syrup and salt ; blend until fairly smooth. Let stand for at least 1 hour. Add up to 2 tbsp (25 mL) sugar to taste, if desired. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: October 2003
- Keywords : Thanksgiving; Condiments/sauces; Cranberries; Jalapeno pepper; Food Processor;
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