Slow cooker

Slow cooker

Thursday, November 17, 2011

Spicy take on the Cranberry Relish for Thanksgiving

Make this relish a day ahead to allow the flavors to meld and the heat from the jalapeƱo to mellow. Or, for more heat, leave the pepper seeds in.



Ingredients

1 cup water
 1 cup sugar
1 (12-ounce) package cranberries
2 fresh jalapeƱos, seeded and finely chopped
1 tablespoon fresh cilantro
1/2 teaspoon cumin
2 to 3 green onions, sliced
1 tablespoon fresh lime juice

Prep Time - 10 Cook Time - 10

Instructions

Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and allow to cool.

Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.