Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, November 20, 2011

Cranberry, Jalapēno and Cilantro Relish

I love this time a year when cranberries are widely available fresh. I love this combination of flavors as a side for a pork loin, or to serve with your Thanksgiving dinner or poured over brie cheese and served with crackers, which is what I'll be doing.
It's a very simple yet very elegant recipe!

1 pound fresh cranberries
1 1/2 cup sugar
2 jalapēnos, seeded and chopped
1 teaspoon salt
1 orange, juiced and zested
1 shallot, chopped
1/3 cup water
1/2 cup cilantro, chopped

In the bowl of a food processor pulse cranberries a few times until roughly chopped.
It should look like this:
In a medium saucepan mix all ingredients but cilantro together. Bring to a simmer and cook on low for 15-20 minutes, until thickened. Remove from heat and add cilantro. Stir it in and let it cool down. Store in refrigerator for up to 10 days.


  1. Do you really mean 10 days or could it be 10 hours. Hoping to make this for Turkey Day, but do not have 10 days left to let it chill.... Thanks!

  2. I'm sorry Joan, This is what i get for writing a recipe when I'm tired! Just fixed it! It can be stored in fridge for up to 10 days! Have a good one!xo<3

  3. Gorgeous!! The flavors are out-of-this-world! I must try this version.