I found these two recipes for adding a bit of a kick to the usual holiday meal. They sound good.
Spicy Cranberry Orange Relish
Nice departure from the same-old, sickly sweet holiday relish. Warn your guests that this isn't the sweet stuff
Ingredients
2 cups cranberries
1/4 cup red onion, finely chopped
1 large fresh jalapeno chile, seeded and finely chopped
2 oranges, segments and juice
2 tablespoons fresh lime juice
2 teaspoons grated fresh peeled gingerroot
1/2 cup sugar
2 celery ribs, cut into 1/4-inch dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted and coarsely chopped
Directions
1Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
2Stir in onion, jalapeno, orange sections and juice, lime juice, ginger, sugar, and celery. Refrigerate 1 hour (up to 2 days).
3Before serving, stir in mint and pecans.
Jalapeno Cranberry Sauce
INGREDIENTS
12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar
3 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
1/2 cup sherry
DIRECTIONS
Rinse berries in cold water; drain.
In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
Refrigerate in a glass container with cover. Serve with turkey or chicken.
Spicy Cranberry Orange Relish
Nice departure from the same-old, sickly sweet holiday relish. Warn your guests that this isn't the sweet stuff
Ingredients
2 cups cranberries
1/4 cup red onion, finely chopped
1 large fresh jalapeno chile, seeded and finely chopped
2 oranges, segments and juice
2 tablespoons fresh lime juice
2 teaspoons grated fresh peeled gingerroot
1/2 cup sugar
2 celery ribs, cut into 1/4-inch dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted and coarsely chopped
Directions
1Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
2Stir in onion, jalapeno, orange sections and juice, lime juice, ginger, sugar, and celery. Refrigerate 1 hour (up to 2 days).
3Before serving, stir in mint and pecans.
Jalapeno Cranberry Sauce
INGREDIENTS
12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar
3 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
1/2 cup sherry
DIRECTIONS
Rinse berries in cold water; drain.
In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
Refrigerate in a glass container with cover. Serve with turkey or chicken.
