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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Purchased sweet potato chips make sturdy dippers for this festive red relish. Ingredients:
1 small sweet potato (about 6 ounces) |
1 small navel orange, unpeeled and quartered |
2 cups fresh or frozen cranberries |
1/2 cup sugar |
2 jalapeño peppers, halved lengthwise and seeded |
1/2 cup chopped pecans, toasted |
3 tablespoons chopped fresh cilantro |
1/8 teaspoon salt |
1/8 teaspoon ground cinnamon |
garnishes: additional cranberries, fresh cilantro sprigs |
Directions:
1. Cook sweet potato in a small amount of boiling water just until barely tender. Drain and cool completely. Peel and finely dice sweet potato; set aside.
2. Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. Add 2 cups cranberries, sugar, and jalapeño pepper; pulse 2 or 3 times until mixture is finely chopped.
3. Transfer mixture to a bowl; stir in reserved sweet potato, pecans, and next 3 ingredients. Cover and chill at least 1 hour. Serve with sweet potato chips. Garnish, if desired.
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