CRANBERRY-ORANGE-JALAPENO RELISH

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Cranberry-Orange-Jalapeno Relish image

This cranberry-orange-jalapeño relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 10

2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges or navel oranges, peeled and sectioned, juice reserved
2 teaspoons grated fresh ginger
1/2 cup sugar
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup pecans, toasted, broken in pieces
1/4 cup fresh mint leaves, coarsely chopped

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.

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