Cranberry Jalapeno Relish From Carol Recipes

Steps:

• In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
• Stir together and chill 2 hours before serving.

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

Steps:

• Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

Steps:

• Combine water and sugar in saucepan.Bring to boil.
• Add cranberries.
• Return to boil; cook 10min.without stirring.
• Pour into bowl and allow to cool. Add remaining ingredients & mix lightly. Refrigerate.

Steps:

• Pulse the cranberries in a food processor until coarsely chopped. Be careful NOT to over process into a puree. Mixture should be chunky.
• Add all the ingredients, except the cilantro, to a medium saucepan with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.

Steps:

• Wash cranberries, lime and jalapenos.
• Deseed and remove pith of the lime.
• Grind the cranberries, lime, and jalapenos, I used a food processor.
• Add the sugar and mix well.
• Refrigerate the mixture for at least three hours so flavors can meld.
• Or as we liked it simmered for 1/2 an hour or so (until desired thickness) and cooled.

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.