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Jalapeño Cranberry Relish
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-
Prep
35
min
-
Total
1
hr
35
min
-
Ingredients
10
-
Servings
32
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Ingredients
-
1
bag (12 oz) fresh or frozen cranberries
-
1
to 2 jalapeño chiles, quartered, seeded
-
1
tart apple, peeled, finely chopped
-
1/2
cup finely chopped peeled jicama
-
1/2
cup orange marmalade
-
2/3
cup sugar
-
1/3
cup pomegranate seeds
-
1/3
cup chopped fresh cilantro
-
1
tablespoon lemon juice
-
1
tablespoon Dijon mustard
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Steps
-
1
In food processor bowl with metal blade or blender container, coarsely grind cranberries and chiles.
-
2
In large bowl, mix all remaining ingredients. Stir in cranberry mixture until well blended. Refrigerate at least 1 hour or until chilled.
-
3
Spoon mixture into decorative crock or jar. Store in refrigerator up to 1 week.
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-
For less mess, peel and seed the juicy pomegranate under a gentle flow of water in the kitchen sink.
-
Be sure to attach a tag to your gift package of relish indicating its proper storage time and that it must be refrigerated.
-
Serve this uncooked spicy relish as a condiment with roast or smoked turkey, pork or lamb.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 40
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 15mg
- 1%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 8g
- Protein
- 0g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 10%
- 10%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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