Cranberry Relish
Chef Taylor's interest in Mexican food inspired the addition of minced jalapeño pepper to a fresh cranberry relish.
Servings: 3 cups
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 36 |
| pro | trace |
| total fat | trace |
| 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% |
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1 orange
1 pkg (12 oz/375 g) fresh cranberries
1 jalapeño pepper, seeded and chopped
1/4 cup (50 mL) maple syrup
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 sa< 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.)
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