CRANBERRY-TANGERINE RELISH WITH VARIATION
Steps:
- Rinse and drain cranberries discarding any bruised ones. Peel tangerine and use sharp paring knife to remove excess strings from segments. Using same knife, scrape the pith from the inside half of the peel and finely chop the peel. Measure out 1 Tbsp. In food processor, combine the cranberries, tangerine segments, the 1 Tbsp chopped peel, 1/2 cup sugar and five spice powder. Pulse 8-10 times to desired coarse consistency. Taste and add more sugar if desired. Spoon into glass bowl, cover and chill at least 1 hour or overnight. CRANBERRY VANILLA BEAN AND TOASTED ALMOND VARIATION: Omit 5 spice powder. Substitute scraped seeds from half of 1 vanilla bean for the tangerine and use brown sugar instead of white. After processing remove the mix to a bowl and pulse a peeled, cored and quartered Honey Crisp or Fuji apple with 1/2 cup toasted slivered almonds 4-5 times and combine with cranberry mix. CRANBERRY, JALAPENO and RED ONION RELISH Omit tangerine, sugar and 5 spice powder and add 1 Tbsp finely chopped and seeded jalapeno, 1/4 cup honey, 1 tsp minced lime peel and 1 Tbsp lime juice. Process, stir in 1/4 cup finely diced red onion and pinch of salt
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