Written by Erica Galindo of Sonoma Christian Home
This is one of my all time favorite cranberry dishes. I always use fresh cranberries and like to make this a day or two in advance so all the flavors meld. I love the combination of the cranberry flavor with the citrus and the slight hint of Jalapeno. It not only tastes like an heirloom recipe, but is also a deep beautiful color and will look gorgeous on your serving table.
- 2 pounds fresh cranberries
- 1 1/2 tablespoons granulated sugar
- 3 medium oranges, peeled and roughly chopped
- 2 persimmons, peeled, cored and diced
- 3 teaspoons finely grated orange zest
- 5 Jalapeno peppers, seeded and chopped
- 3/4 cup sugar
- 3/4 cup jalapeno-cranberry jelly* available at specialty food stores
- 2 tsp each of cumin and fresh minced thyme
- 3 tablespoons chopped fresh mint leaves ( 1 tbsp reserved for garnish)
- In a medium saucepan boil the cranberries and 1 1/2 tablespoons sugar in just enough water to cover them for 10 minutes. Remove from heat and cool.
- Place half the chopped oranges, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse for 1 minute.
- In a medium sized glass serving bowl, stir together the cranberries with the jalapeno mixture, then stir in the jelly, cumin, thyme, 2 tblsp mint and remaining orange pieces. Chill the relish for at least 1 hour. Garnish with remaining chopped mint. Serve chilled or at room temperature. Can be prepared up to 2 days ahead.