Yield 24 Number Of Ingredients 9 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.
Time 30m Yield 6 to 8 servings Number Of Ingredients 8 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.
Time 35m Yield 3 cups Number Of Ingredients 6 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.
Time 12m Yield 8 servings Number Of Ingredients 6 Steps:
Grate the zest from the orange and set aside. Remove the white pith and seeds and cut the orange into sections. Place the zest, orange sections, cranberries, ginger, cilantro and jalapeno in a food processor. Pulse just until cranberries are coarsely chopped. Stir in maple syrup. Cover and let stand for at least 30 minutes before serving.
Yield 16 Number Of Ingredients 6 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.
Yield Makes 2 cups Number Of Ingredients 10 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.
Time P2DT10m Yield 2 cups Number Of Ingredients 3 Steps:
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.
Time 30m Yield About 2 cups Number Of Ingredients 7 Steps:
Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Time 3h30m Yield 8-10 serving(s) Number Of Ingredients 4 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.
Time 30m Yield 2-2/3 cups. Number Of Ingredients 8 Steps:
In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally.
