Jalapeño Cranberry Relish

Looking for condiment recipe? Then check out this spiced fruity relish - ready in just over an hour! MORE+ LESS-

By Pillsbury Kitchens

September 1, 2010

Ingredients

bag (12 oz) fresh or frozen cranberries

to 2 jalapeño chiles, quartered, seeded

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

tablespoon lemon juice

tablespoon Dijon mustard

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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.

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.