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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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For this recipe you can really use as many jalapeños as you like, or substitute a half of a habanero pepper, seeded and finely chopped or use one serrano chile, seeded and finely chopped. This recipe makes about 2 cups but can easily be doubled. This is great with turkey cutlets, chicken or pork. This will intensify in taste the longer refrigerated. Ingredients:
3 cups cranberries (fresh or frozen) |
1 large green onion, chopped |
4 -5 tablespoons fresh orange juice |
4 tablespoons honey |
2 tablespoons water |
1/4 cup finely chopped green bell pepper |
2 tablespoons chopped fresh cilantro |
3 -4 teaspoons sugar (or to taste) |
1 -3 jalapeno pepper, seeded and finely chopped (or to taste) |
salt |
Directions:
1. Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
2. Add in all the remaining ingredients except the salt; mix well to combine.
3. Season with salt to taste and more sugar if needed.
4. Cover and refrigerate for a minimum of 3 hours before using.
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