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    You are in: Home / Recipes / Jalapeno Cranberry Relish Recipe
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    Jalapeno Cranberry Relish

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 10 mins

    10 mins

    48 hrs

    texas*gal's Note:

    This is a great recipe I found in the San Antonio Express News. So far we've tried it with turkey and fish, and it was great! I also think it would go nicely with beef or pork. Very simple and quick to make. I'm thinking about adding a little orange zest next time. Cooking time is actually refrigeration time.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Remove seed and stems from jalapenos.
    2. 2
      Chop jalapenos and cranberries finely.
    3. 3
      Add sugar.
    4. 4
      Refrigerate for 2 days before using. NOTE: The first time I made this, I only refrigerated it for 1 day and it was really good. However, it was even better after 2 days.

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    Ratings & Reviews:

    • on April 05, 2009

      55

      Just a wonderful relish and complement to chicken or beef. It was really hard to find cranberries--out of season in April--at least where I live. I searched many stores looking for fresh or even frozen berries--Finally, found frozen ones and used them. I would suggest to other chefs to make this in the fall near Thanksgiving and Christmas when cranberries are plentiful and inexpensive. Very good results! Made and reviewed for my adopted chef, Pick a Chef, Spring 2009.

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    Nutritional Facts for Jalapeno Cranberry Relish

    Serving Size: 1 (406 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 342.3
     
    Calories from Fat 2
    88%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.1 mg
    0%
    Total Carbohydrate 88.2 g
    29%
    Dietary Fiber 5.1 g
    20%
    Sugars 79.7 g
    318%
    Protein 0.7 g
    1%

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