As much as I’d like to lay claim to this cranberry-jalapeno relish, my dear friend Teri brought this recipe into the fold, so I get to call “mine” only because I make it every time I see fresh cranberries at the market (and sometimes dream about it at night).
- 2 cups fresh or thawed frozen cranberries (fresh are simply marvelous!)
- 1/4 cup finely chopped sweet onion
- 1 large fresh jalapeño chile, seeded and finely chopped (don’t remove the seeds if you like it spicy)
- Zest of 2 oranges
- 2 blood or navel oranges, peel and pith removed, flesh separated into segments, juice reserved
- 2 Tbsp. fresh lime juice
- 3 tsp. minced fresh ginger
- 1/4 cup, plus 1 Tbsp. maple sugar (maple syrup works too)
- 2 celery stalks, cut into 1/4 inch dice
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1/4 cup fresh mint leaves, coarsely chopped
- 1/4 cup pecans, toasted and coarsely chopped
- Pulse cranberries in a food processor until coarsely chopped.
- Transfer to a bowl.
- Stir in zest, onion, jalapeño, orange sections and juice, lime juice, ginger, maple sugar or syrup, and celery.
- Refrigerate 1 hour (up to 2 days).
- Before serving, stir in mint, cilantro and pecans.
- Enjoy a flavor circus in your mouth!