CRANBERRY PEPPER RELISH RECIPES
SPICY RED PEPPER CRANBERRY RELISH RECIPE - NYT COOKING
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.
Provided by David Tanis
Total Time 30 minutes
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
- Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
- Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http//schema.org, Calories 237, UnsaturatedFatContent 0 grams, CarbohydrateContent 62 grams, FatContent 0 grams, FiberContent 4 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 293 milligrams, SugarContent 54 grams
CRANBERRY-RED PEPPER RELISH | COOK'S ILLUSTRATED
Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.
Provided by Cook's Illustrated
Yield Serves 20 (Makes about 2 1/2 cups)
Number Of Ingredients 1
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