I took a spicy cranberry relish to the Thanksgiving party at work. This has been a family favorite for years.
The spice of Jalapeño jelly and the herbs rosemary and thyme are used.
The cranberries are simmered with water, orange juice and the zest of one orange.
The cranberries are divided in half. To one half the Jalapeño jelly and herbs are added.
To the other half the orange segments are added.
Tah..dah...One pot, two delicious cranberry dishes.
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Cranberry Orange Relish
1 pound fresh cranberries
1 cup sugar
1/2 cup freshly squeezed orange juice
1 orange, zested
4 oranges, segmented, pith and membranes removed
1 cup seven-pepper jelly I use Jalapeño jelly
1 tablespoon fresh herbs, such as rosemary and thyme
In a medium saucepan, bring 1 cup water to a simmer. Add the
cranberries, sugar, orange juice and zest. Stir until sugar is
dissolved and the cranberries begin to pop, about 15 minutes.
Remove from heat. Divide relish in half, reserving half. Add orange
segments to half of the cranberries. Stir to combine.
Add pepper jelly and fresh herbs to the remaining half. Stir to
combine. Serve relishes in separate dishes.
Yield: 4 cups
Preparation Time: 0:30
** Exported from Now You're Cooking! v5.77 **
I'm kicking myself for not documenting where I got this recipe. I'm usually pretty good about that.