Spicy Cranberry Relish

I don't really like the name of this recipe. Relish doesn't conjure up ideas of something that is unbelievably delicious. I would rather call this Cranberry Perfection or Cranberry Delight or Cranberry Goodness. The spicy part kind of throws you off too, there is a bit of bite but even a light weight spice person could handle this level of heat.



Start with one pound of cranberries. I picked these a few mile outside of Brevig.



You will also need jalapeno peppers, oranges, fresh mint and sugar.



Chop the oranges, peppers and mint. Grate a couple teaspoons or more of orange zest.



Chop half of the oranges, the zest and peppers in a food processor. I didn't take any photos of the blended oranges and peppers because it looked pretty gross. Just keep going, it'll look better after you add the cranberries.

Add sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust the amount of sugar, if needed.  I found I had to almost double the amount of sugar because tundra berries are so tart.



Transfer the cranberry mix to a bowl. Stir in the remaining oranges and the mint leaves.



The combination of flavors is amazing. I can't decide if they live in perfect harmony, with the sweet, tart, spicy, minty, citrus and sweet flavors each taking their turn as the star of the show or if they are at war with each other, each trying to stand out. Either way, it wakes up your taste buds like they've never been waken before.

So next time you see that sorry excuse for cranberries in a can at the grocery store, just walk on by and find some fresh or frozen ones instead. This cranberry perfection, delight, goodness relish will make a beautiful addition to your holiday meals.

I originally got this recipe in my Full Circle Farm box and am unable to find it online. The printable recipe is available on my recipe sharing site here.

Spicy Cranberry Relish

Ingredients:

2 medium oranges, peeled, sectioned, chopped
2 tsp. orange zest
1 small habanero pepper or 2-3 jalapenos membrane and seeds removed
2/3 c. sugar
1 pound fresh or frozen whole cranberries
1 T. fresh mint leaves, chopped

Directions:

Place half of the orange, the zest and the chiles in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint.  Allow relish to chill for a least 30 minutes, serve relish chilled or at room temperature. Relish will be come spicier as it sits. Makes 4 cups.

~AnnMarie