Cranberry Relish with Jalapeno

Ingredients:

1 package of fresh cranberries, washed and picked over (12-ounce package see notes)
1 large orange (navel oranges are my preference)
1 or 2 jalapeño peppers (you can add more, but then the jalapeño flavor may overwhelm)
¼ to 1 teaspoon cayenne pepper (optional, to taste)
~½ cup sugar (or to taste many people like this dish to be rather sweet, so if that’s you, add more sugar)

Instructions:

Pick over and wash your cranberries (I usually dump the package into a colander or large sieve, and wash/pick over in the sink under running water). Wash the orange and, using a vegetable peeler, remove the outer peel. Avoid cutting so deeply that you get the white pith. You can also use a zester, if you prefer. Roughly chop the peels to make them a bit smaller.

Remove and discard the white pith from the orange. Section or cut the orange into pieces (removing any of the interior white pith).

Wash the jalapeño pepper(s), cut off the stem tips, and slice in half lengthwise. Using the tip of a teaspoon, scrap away the seeds and white pith, and discard. Roughly chop the pepper. (Make sure to wash your hands after handling the jalapeño pepper — the oil can burn if you rub it into your eyes.)

Dump the cranberries, the orange peel and pieces, the jalapeño, the cayenne (if using), and the sugar into the food processor. Process until chunky (don’t turn it into mush). Taste, and add more sugar if needed (see Notes for variation on adding sugar). Chill in an airtight container for at least an hour before serving. Or place airtight container in freezer until needed defrost before serving.

A mint garnish is nice. So is a slice or two of jalapeño pepper.

Makes about a quart.

From kitchenriffs.com