Recipe | "Peppered Cranberry Relish" | Shared by Shannon

"I started making this over 10 years ago before I moved to Rockport. I love cranberry sauce and saw this in the Austin newspaper and Hudson on the Bend is a wonderful gourmet restaurant so I decided to try it and it was a hit. It won second prize for me in a salsa contest as a specialty salsa, it will last for weeks and my daughter likes to eat it with tortilla chips and it is pretty with the red and green. A different twist on cranberry sauce - it is hot but very addicting......." - Shannon

  • 12oz. bag cranberries
  • 1/2 c. fresh lime juice and all jest
  • 1 1/2 T minced shallots
  • 1/2t salt
  • 1 bunch cilantro
  • 1-2 Jalape├▒os (seeds removed if you don't like too spicy)
  • 1/2T fresh garlic
  • 1 1/4 c. light brown sugar
  • 1/4 c. cracked black pepper (It really calls for that much) or to taste

Combine all ingredients in a food processor and pulse until it is the consistency of chunky salsa. Then blend together in a bowl and refrigerate overnight. (Relish is better the second day). Served chilled with turkey feast, on a turkey sandwich, poured over cream cheese with crackers or on top of oysters on the half-shell.

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