Tuesday, December 4, 2012

Cranberry Relish with Orange and Jalapeno

Happy Tinsel Tuesday my friends. As the days tick by and it gets closer and closer to the Holidays, these Tuesdays are so much fun for me. Not only do I get to share some of my favorite Holiday goodies, but many of my blogger friends share theirs on my Facebook page. So make sure to stop by my page today and check out the wonderful things they share!

I changed up this relish a bit this year. My Grandmother used to make this relish every year, and even though I love her recipe and the relish tastes fantastic, I had to tinker with it a bit. A) Because we love all things spicy and it just sounded good to have the tartness mixed with a bit of heat, and B)you guys know by now that it is painfully hard for me to NOT mess with a recipe!

So like I said, my Grandmothers recipe is fantastic and if you don't like spice you are more than welcome to just omit the jalapeno. If you omit the jalapeno you can add a cinnamon stick to the recipe and just remove it before serving or storing the sauce. It won't hurt my feelings and I am sure will have my Grandmother smiling down on you!

Cranberry Relish with Orange and Jalapeno

2 12-ounce bags of fresh cranberries (can sub frozen if necessary)
Zest of one orange, plus 1 cup fresh squeezed orange juice
1 1/2 cups sugar
2 jalapeno peppers, seeded and finely chopped

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate.