Cranberry Relish with a Twist
Another year, another Thanksgiving! Make this year one for the books and spice it up a bit! Try out our amazing cranberry relish recipe and snap a picture and tag us!
2 cups of fresh cranberries
¼ cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons of fresh lime juice
3 - 4 clementines peeled, sectioned and cut into ¼ inch pieces – reserve juices
2 teaspoons of grated ginger
1/3 cup sugar
2 stalks of celery peeled to remove strings and cut into ¼ - inch slices
¼ cup fresh mint leaves, coarsely chopped
¼ cup of pecans, toasted and coarsely chopped
- Place cranberries in food processor and pulse to chop coarsely – about five minutes. Transfer to a medium bowl.
- Add onion, jalapeno, lime juice, Clementine sections and juice, ginger, sugar and celery. Mix gently.
- Refrigerate for at least 1 hour and up to 2 days.
- Just before serving, add mint and pecans, and toss to combine.