Appetizers

Jalapeño Cranberry Relish with Toasted Walnuts

Makes 4 cups

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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
  1. Jalapeño Cranberry Relish with Toasted Walnuts-1
  1. Jalapeño Cranberry Relish with Toasted Walnuts-1

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

  1. Preheat oven to 350° F.
  2. 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.
  3. 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.

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