Holiday Jalapeno-Cranberry Relish (with Citrus and Pomegranate Garnish)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup (200 g) Stevia or equivalent sweetener
1/2 cup (250 mL) water
1/2 cup (250 mL) Merlot or Port
4 cups (1 12-oz package) fresh or frozen cranberries
1/4 cup (125 mL) choice Maple Syrup
1/2 a small Jalapeno
2 cinnamon sticks
Orange or tangerine zest
Juice of one tangerine
Pomegranate anils to garnish
Instructions:
Wash and pick over cranberries. In a saucepan bring water, sugar, and wine to a boil, stirring until sweetener is dissolved. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
Mix in maple syrup, citrus zest and juice and throw in some cinnamon sticks for good measure. Allow to simmer for 5 more minutes.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Cranberry sauce base makes 2 1/4 cups.
Allow sauce to cool overnight. It should thicken nicely.
You can either microwave your Jalapeno or use it raw. I sliced mine, removed the seeds, and placed half of it and 1 cup of my sugar-free cranberry sauce in the food processor.
Add personal flare to your relish after processing into a smooth relish with Pomegranate anils, citrus zest, or pieces. Platter up, enjoy.
From orsomethingsosweet.wordpress.com