Appetizers
Jalapeño Cranberry Relish with Toasted Walnuts
Makes 4 cups
Jalapeño Cranberry Relish with Toasted Walnuts
Makes 4 cups
Jalapeño peppers give just a little kick to this fast and fresh relish.
Calories 45 (21% from fat)
carb. 9g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 54mg
calc. 5mg
fiber 1g
carb. 9g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 54mg
calc. 5mg
fiber 1g
Ingredients
- ½ cup walnut halves or pieces, shells removed
- zest of 3 orange, bitter white pith removed
- 1 cup sugar
- 1-2 jalapeño peppers, stemmed, seeded and quartered, to taste
- 4 cups fresh whole cranberries (may use frozen, do not thaw)
- 1 navel orange, peeled, cut into quarters
Preparation
- Preheat oven to 350° F.
- Place walnuts in a baking pan and toast until golden brown and fragrant, about 8 - 10 minutes. Cool slightly. Insert metal blade. Process the zest with ¼ cup of the sugar until finely chopped, about 45 seconds. Add cranberries, jalapeño, oranges and reserved nuts; pulse until coarsely chopped, about 10 - 12 times. Add remaining sugar, pulse in to blend, 10 times. Pulse several more times if a finer consistency is desired.
- Allow the relish to sit for 30 minutes for the flavors to blend before serving. Keep refrigerated. This relish may be made up to 5 days in advance and stored in the refrigerator until ready to use.
