Prep 10 mins
Cook 48 hrs
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.
- Remove seed and stems from jalapenos.
- Chop jalapenos and cranberries finely.
- Add sugar.
- 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.
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.