| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 8 | Servings | ||
INGREDIENTS
| 1 | c | Fresh cranberries |
| 1 | lg | Mango |
| 3 | tb | Red onion; finely diced |
| 1 | tb | Jalapeno pepper – minced |
| 1/4 | c | Cilantro; coarsely chopped |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Honey |
| 1 | tb | Ground pepper |
INSTRUCTIONS
This colorful red-and-yellow relish is perfect for fall and goes well with any game bird. Part of a Thanksgiving menu. 1. Simmer cranberries in water to cover until they pop, about 10 min. Drain. 2. Peel the mango; seed and coarsely chop. 3. In a medium bowl, combine cranberries with mango, onion, jalepeno, cilantro, lime juice and honey. Season to taste with freshly ground pepper. 4. Cover; refrigerate for up to 1 day. Bring to room temperature before serving. Makes about 2 cups. [37 cal, 0 g fat; Pat H. McRecipe 1996] Recipe By : Bobby Flay and Holly McCord, Nov 1996 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 10:30:03 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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