Jacques Pepin'S Jalapeno Cranberry Relish
- 1 12-ounce package fresh cranberries
- 1 jalapeno pepper, seeded and chopped fine (2 tablespoons)
- 2 teaspoons julienne (thin strips) from the skin of one orange
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup honey
- 1/3 cup white distilled vinegar
- 1/4 teaspoon ground allspice
- 1 teaspoon mustard seeds
- 1/2 teaspoon salt
- Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pates.
cranberries, pepper, julienne, freshly ground black pepper, honey, white distilled vinegar, ground allspice, mustard seeds, salt
Taken from www.epicurious.com/recipes/member/views/-jacques-pepins-jalapeno-cranberry-relish-52967201 (may not work)