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Michelle’s Jalepeno Cranberry Relish

FINALLY. Here ya go. Enjoy!

 1 16 oz. Pkg Fresh Cranberry – washed
2 Navel Oranges – cut in small pieces
1-2 Jalepenos -seeded and deveined
1 1/4 – 1 1/2 Cup of Sugar

Place all ingredients into a food processor and blend on HIGH for 30-45 seconds

Put into a bowl and leave in fridge for a few hours so that all the flavors “come together”.

Serve!

This entry was posted on Monday, November 19th, 2007 at 7:56 pm and is filed under Afternoon Show Archive. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Michelle’s Jalepeno Cranberry Relish”

  1. Carol Vaughan Says:
    November 20th, 2007 at 7:56 am

    Yeah! Thank you for posting this. I couldn’t stop thinking about this recipe ever since I heard it discussed on the air. Maybe this will be our new tradional way to serve cranberries. My current favorite is baked cranberries — so simple — fresh cranberries (4 cups, rinsed) and sugar (2 cups) and water (2 TBls.). Preheat the oven to 350 degrees F. Combine all the ingredients in a 1 1/2-quart casserole dish. Cover and bake for 50 to 60 minutes, stirring occasionally, until the cranberries pop. Chill until ready to serve.

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