Thursday, November 24, 2022

Texas Cranberry Jalapeno Relish


I made this recipe November 19, 2006. We were living in Sag Harbor. I noted on the recipe that it was warm that day ( in the 50's- crazy cause now that we are in Florida 50's is cold). It was 38 Friday morning- yes in Florida. 

Today it's cloudy. Temp may be in the upper 70's

Happy Thanksgiving


1 package ( 12 ounces) fresh cranberries

1 whole lime

3/4 cup granulated sugar

1 or 2 jalapeño peppers- seeded and minced. If you want it spicer leave in the seeds.

1/4 cup chopped cilantro


Place cranberries in food processor fitted with steel blade. Process until coarsely chopped. Add to a medium sized bowl

Cut lime with the peel into small chunks. Process until finely diced. Add to the cranberries along with sugar and jalapeños . Add cilantro. 

Refrigerate relish several hours to allow flavors to blend.

Serve chilled or at room temp.

We are eating our Thanksgiving meal at our neighbors. I'm making Mac and Cheese and this. Left jalapeno seeds for extra heat.

1 comment:

  1. This sounds good. Hope your Thanksgiving was a great time. I would leave in the seeds for extra heat also.....I aways choke when the heat hits, but it is soo good.