HAPPY THANKSGIVING!
We have so much to be thankful for this year … not the least of which is the opportunity to spend the holiday with loved ones …
… We are grateful to have healthy in our bodies …
… love in our hearts …
… and good food for our bellies.
And this year, I have three responsibilities at the dinner table:
Tarte aux Pommes
Goat cheese stuffed dates wrapped in prosciutto (I still haven’t looked up a recipe for this … I might just wing it).
And cranberry relish, which happens to be one of my favorite Thanksgiving treats.
You may recall that last year I shared with you this delightful version with ginger and tangerines.
But this year … I’m gonna mix it up.
I made the honey ginger cranberry sauce.
But I’m also making Jalapeño-Cilantro-Cranberry Relish. Go ahead. Call me nuts. I don’t care because this relish is SO delicious. Every time I make it I wonder why I don’t make it all the time.
Just like the Honey Ginger version … this is NO COOK EASY PEASY … just put everything into a food processor, pulse and voila! Yum-o-licious side dish!
Jalapeño-Cilantro-Cranberry Relish
INGREDIENTS:
- 1 bag of cranberries (washed and picked through)
- 1-2 jalapeños (seeded)
- 4 tangerines plus zest of 1 tangerine
- 2/3 to 3/4 cup honey
- 1 bunch of cilantro
DIRECTIONS:
In a food processor, put two peeled tangerines and the honey. Pulse until it’s a golden liquid and then add cranberries. Pulse until well chopped. Add jalapeño (start with one … add another or half if you think it needs more kick) and the zest. Pulse again.
Remove from processor and stir in chopped cilantro, and the other two peeled and chopped tangerines.
Chill for at least 3o minutes and up to 3 days (it will firm up in the fridge).
WOOHOO for Thanksgiving!
Wishing you and yours a Blessed and Joyful Holiday!
