Jalapeño-Cranberry Relish

So as it turns out, my protestations over hospitalizing Daxter because of cost were for naught. ‘Cause, you know, he ended up in the doggy hospital anyway and I feel like a terrible person for delaying the inevitable. The latest update is that if he can keep down food and water he might be able to come home around noon. So in order to distract myself from the fact that my little guy spent the night in a hospital bed… cage… thing… instead of being curled up awkwardly on top of my laptop as I try to type this (CRY.), I wrote up another recipe. Hooray for filler!

Okay, I promise that this will be the last uselessly late Thanksgiving recipe I’m going to lay on you guys… for now, haha. And to be fair, it really does translate past Turkey Day, since it’s spreadable on everything from leftover sandwiches to crackers & cheese.

Saucy

It’s a bit of a spin on traditional cranberry sauce, with as much zing as you want! Even if you’re not a huge fan of spice, the slightly bitter flavor of the jalapeño peppers and the zip of the orange and lime makes it a dish that’s so complex you’d never believe how easy it is!

IMG_0208IMG_0209IMG_0212IMG_0215

Jalapeño-Cranberry Relish
Print this recipe!

This zesty cranberry sauce will leave your tastebuds satisfied with its mix of sweet and spice. Make it hotter by including some of the seeds from the jalapeño, or downplay the spice by only using one pepper. Enjoy!

Ingredients:

2 jalapeño peppers
1 12 oz. bag of fresh cranberries
1 cup sugar
1/2 orange, zest and juice
1/2 lime, zest and juice
1 cup water

Instructions:

1. De-seed and finely mince the jalapeño peppers. Zest your orange and lime halves and set aside.

2. Heat a pot to medium heat with a bit of nonstick spray or a small sprinkling of oil. Add the jalapeño and heat for 30 seconds to a minute. Add lime and orange juices.

3. Add cranberries, water, and sugar. Bring to a boil, then reduce heat until sauce is simmering. Add lime and orange zests and simmer until cranberries have burst and sauce begins to thicken, 10 – 15 minutes.

4. Remove from heat, transfer to serving bowl and let cool. The sauce will thicken and become more gel-like the longer it cools. I like my cranberry sauce cold, so feel free to refrigerate!

Jalapeno Cranberry Sauce

Nutritional info per 1/16th (~2 tablespoons) serving: 58 calories, 0 g fat, 15 g carbs, 0.1 g protein. WW Points+: 2