Cranberry Pepper Relish
Fresh and citrusy, this cranberry pepper relish is sure to impress your guests.
Ingredients
- 1-1/4 cup diced bell pepper (1/2 inch)
- 1 medium jalapeno pepper, seeded, diced (1/4 inch)
- 1 cup fresh or frozen cranberries
- 1/3 cup sugar
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon freshly grated orange peel
- 1 tablespoon freshly grated lime peel
Instructions
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Spray medium saucepan with nonstick cooking spray. Heat over medium heat until hot. Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender. Add the remaining ingredients to pan. Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop. Cool 15 minutes.
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Place cooled mixture into food processor or blender container. Cover; pulse on and off until slightly chunky. Season with salt and pepper as desired. Serve at room temperature.
Cook's Tip: The relish can be covered and refrigerated for 1 hour and served cold, if desired. It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes. Heating may intensify the spiciness of the relish.