Best Cranberry Jalapeno Relish Recipes

CRANBERRY-JALAPENO RELISH

Steps:

• In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
• Stir together and chill 2 hours before serving.

CRANBERRY-JALAPENO RELISH

Steps:

• Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

CRANBERRY-ORANGE-JALAPENO RELISH

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

CRANBERRY-JALAPENO RELISH

Steps:

• Grate the zest from the orange and set aside. Remove the white pith and seeds and cut the orange into sections.
• Place the zest, orange sections, cranberries, ginger, cilantro and jalapeno in a food processor. Pulse just until cranberries are coarsely chopped. Stir in maple syrup. Cover and let stand for at least 30 minutes before serving.

JALAPENO CRANBERRY RELISH

Steps:

• Remove seed and stems from jalapenos.
• Chop jalapenos and cranberries finely.
• Add sugar.
• Refrigerate for 2 days before using. NOTE: The first time I made this, I only refrigerated it for 1 day and it was really good. However, it was even better after 2 days.

CLEMENTINE-JALAPENO-CRANBERRY RELISH

Steps:

• Combine cranberries, clementines, jalapeno, water, brown sugar, salt, cinnamon, black pepper, and cloves in a saute pot and cook over medium heat for 20 minutes, stirring every 4 minutes.
• Remove from heat, pour into desired serving dish, and chill until the temperature reaches 40 degrees F (4 degrees C) or below.

CRANBERRY-JALAPENO RELISH

Steps:

• Wash cranberries, lime and jalapenos.
• Deseed and remove pith of the lime.
• Grind the cranberries, lime, and jalapenos, I used a food processor.
• Add the sugar and mix well.
• Refrigerate the mixture for at least three hours so flavors can meld.
• Or as we liked it simmered for 1/2 an hour or so (until desired thickness) and cooled.

JACQUES PEPIN'S JALAPENO CRANBERRY RELISH

Steps:

• Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pâtés.

CRANBERRY JALAPENO RELISH

Steps:

• Combine water and sugar in a saucepan. Bring to boil. Add cranberries. Return to a boil; cook 10 min. without stirring. Pour into a bowl and allow to cool. 2. Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.

CRANBERRY-JALAPENO RELISH

Steps:

• Place half the orange segments, zest, and jalapeno in a food processor and pulse until finely chopped. Add sugar and pulse to combine. Add cranberries and pulse until berries are roughly chopped. Adjust seasoning with sugar, if needed. Transfer mixture to a bowl and toss with remaining orange segments and mint. Allow relish to chill at least 30 minutes and serve at room temperature.

JALAPENO CRANBERRY RELISH

Steps:

• 1. In food processor, in two batches, chop together cranberries, orange wedges and jalapeno. In medium bowl, stir together cranberry mixture, 3/4 cup of the sugar, the Triple Sec and lime juice. Cover and refrigerate for at least 1 hour. The relish can be made up to 1 day ahead. The relish may require additional sugar, to taste, after standing. Serves 6 to 8

JALAPENO CRANBERRY RELISH

Steps:

• 1. In food processor bowl with metal blade or blender container, coarsely grind cranberries and chiles.2. In large bowl, combine all remaining ingredients. Stir in cranberry mixture blend well. Refrigerate at least 1 hour or until chilled.3. Spoon mixture into decorative crock or jar. Store in refrigerator for up to 1 week.Nutrition Information Per Serving: Serving Size: 2 Tablespoons * Calories: 40 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 15 mg 1% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 1 g 3% * Sugars: 8 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 10% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate