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!


Ingredients:
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.




22 comments:

  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!

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  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

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

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