Cranberry Pepper Relish

Name: Cranberry Pepper Relish
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: bell peppers; jalapeno pepper; fresh cranberries; sugar; orange; lime; orange; lime

Fresh and citrusy, this cranberry pepper relish is sure to impress your guests.

Cook Time: 20 Minutes

Servings: 10

Ingredients: 8

Cook Mode

Ingredients

1-1/4 cup diced bell pepper (1/2 inch)
1 medium jalapeno pepper, seeded, diced (1/4 inch)
1 cup fresh or frozen cranberries
1/3 cup sugar
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon freshly grated orange peel
1 tablespoon freshly grated lime peel

Preparation

Step 1

Spray medium saucepan with nonstick cooking spray. Heat over medium heat until hot. Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender. Add the remaining ingredients to pan. Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop. Cool 15 minutes.
Step 2

Place cooled mixture into food processor or blender container. Cover; pulse on and off until slightly chunky. Season with salt and pepper as desired. Serve at room temperature.

Cooking Tip: The relish can be covered and refrigerated for 1 hour and served cold, if desired. It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes. Heating may intensify the spiciness of the relish.

Nutrition Information

40 Calories

0 %*

0g SAT FAT

0 %DV**

0g PROTEIN

0 %DV

0.1 mg IRON

0 %DV

0.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 39.5 Calories; 0.9 Calories from fat; 0.1g Total Fat (0 g Saturated Fat; 0 g Monounsaturated Fat;) 0 mg Cholesterol; 1.2 mg Sodium; 9.9 g Total Carbohydrate; 1 g Dietary Fiber; 0.3 g Protein; 0.1 mg Iron; 0.2 mg NE Niacin; 0.1 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0.1 mg Zinc; 0.1 mcg Selenium; 2.1 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.