| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(12 oz.) fresh or frozen cranberries (I used fresh which may be hard to get at this time of the year) |
| 1 |
|
Whole lime |
| 3/4 |
c |
Granulated sugar (scant) |
| 1 |
|
Jalapeno or serrano peppers; seeded and minced (up to 2) |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Source: St. Mary Mead Archives
Yield: approximately 2-1/2 cups
1. Place cranberries in food processor fitted with steel blade; process
until coarsely chopped. Transfer to bowl.
2. Cut lime with peel, into small chunks. Process until finely diced. Add
to cranberries along with sugar and jalapeño. Mix in cilantro. Refrigerate
relish several hours to allow flavors to mellow and blend. If relish gets
too "juicy" drain it. Add liquid to seltzer or other sparkling water for a
really zippy drink.
Posted to JEWISH-FOOD digest V97 #249 by Brian Mailman
<bmailman@hooked.net> on Sep 14, 1997
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