Cranked Up Cranberry Relish

Greetings from the All Things Southern kitchen, folks! I’m sharing my Cranked Up Cranberry Relish with the porch. I’ve never been a fan of the molded cranberry but this past Thanksgiving I was pressured into whipping up a cranberry relish of my very own. Yep, I was watching the Food Network again! Blame it on Paula, Sandra Lee, Bobby, Giada and the rest of ‘em but I had to try my hand at my very own cranberry relish. And? Well, I took a few ideas from this one and a couple from that one– AND? VOILA! It was a huge hit at our house. It was delicious with the turkey and with the rolls, and I’m thinking it would be even tasty with chips! I’m always on the lookout for a new dip, you know. Come on, folks, let’s get started!

• 2 cups canned cranberries (not molded)
• 3 jalapeño peppers seeded and chopped
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped white onion
• 1/4 cup chopped green onion
• 1/2 cup chopped cilantro
• 1/4 cup lime juice
• 3/4 cup sugar
• 1/2 teaspoon cumin
• 1/4 teaspoon salt

This is incredibly simple folks. We’re going to mix two cups of canned cranberries (Not the molded thing. You can use fresh but do send ‘em thru the food processor to break ‘em down) with ¼ cup chopped bell pepper, three seeded and diced jalapenos, and a fourth cup each of chopped white and green onions.

Then we’ll season it with a 1/3 cup chopped cilantro, a fourth cup lime juice, a ½ teaspoon each of cumin and salt and ¾ cup of sugar. Once everything is combined you’ll want to chill it in the fridge for at least 30 minutes. Try my Cranked Up Cranberry Relish, folks. I have a feeling you’ll find your own ways to enjoy it.

Merry Christmas from the All Things Southern kitchen to yours!

~Shellie