Gingered Jalapeno Orange Cranberry Relish
Adapted from Recipes and Tales from a Southwest
Kitchen, Ten Speed Press, 1989
Yield: 1 quart
- 1
bag Fresh cranberries
- 2
oranges, sectioned without membranes
- 1
Jalapeno, seeds removed and finely diced
- 3
T Ginger, peeled and finely diced
- 1
cup Sugar
- 1
cup Water
Combine
the sugar and water and bring to a boil. Peel the oranges, and with
a sharp knife, remove the sections from the membranes, saving the
juice. Add half the ginger and all the cranberries to the boiling
water and simmer for 10 minutes. Remove from the heat. Add the juice
from the oranges, the jalapenos and the remaining ginger and refrigerate.
When cranberries have cooled, gently fold in the orange sections taking
care to keep them intact.
Wine Recommendations: At home we always start with Champagne
and then move to something soft and red, usually a Merlot from California.
[Tips] [Cream
of Green Onion Soup] [Roast
Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]
[Maple Syrup Gravy]
[Gingered Jalapeno
Orange Cranberries] [Sauteed
Beet Greens, Mesquite Bacon and Candied Pecans] [Roasted
Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]
[Spicy Red Wine
Poached Pears and Pumpkin Ice Cream]
Turkey
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