| 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)
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”