| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
|
Whole jalapeno; minced and seeded |
| 1/2 |
c |
Red onion; finely diced |
| 2 |
tb |
Ginger; finely minced |
| 4 |
c |
Cranberries |
| 2 |
c |
Orange juice; fresh |
| 2 |
tb |
Light brown sugar |
| 1/2 |
c |
Honey |
| 8 |
oz |
Dried apricot halves; julienned |
| 1 |
tb |
Curry powder |
|
|
Salt and pepper |
INSTRUCTIONS
Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion, ginger, and 2 cups of the cranberries and cook for 5 minutes, or
until the cranberries have popped. Increase the heat to high, add the
orange juice, brown sugar, and honey, and bring to boil. Reduce heat to
medium and simmer for 10 minutes. Add the remaining 2 cups of cranberries
and simmer for 5 minutes. Add the apricots, curry powder, salt, and pepper.
Mix well and remove the pan from heat. Pour the relish into a shallow non
aluminum container and let cool at room temperature. Pour the mixture into
a bowl, cover and refrigerate.
Per serving: 239 Calories; 4g Fat (13% calories from fat); 2g Protein; 54g
Carbohydrate; 8mg Cholesterol; 8mg Sodium
Serving Ideas : This could replace your standard cranberry sauce
NOTES : This relish will keep up to 2 weeks in the refrigerator. This
recipe makes about 5 cups of relish
Recipe by: Bobby Flay, Mesa Grill/tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 161 by Terry Pogue
<tpogue@idsonline.com> on Oct 25, 1997
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