Cranberry-Apricot Relish

Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
2 whole jalapeno — minced and seeded
1/2 cup red onion — finely diced
2 tablespoons ginger — finely minced
4 cups cranberries
2 cups orange juice — fresh
2 tablespoons light brown sugar
1/2 cup honey
8 ounces dried apricot halves — julienned
1 tablespoon curry powder
salt and pepper

Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion,
ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the
cran
berries have popped.
Increase the heat to high, add the orange juice, brown sugar, and honey, and
bri
ng to boil. Reduce heat to medium and simmer for 10 minutes. Add the remaining
2
cups of cranberries and simmer for 5 minutes. Add the apricots, curry powder,
s
alt, and pepper. Mix well and remove the pan from heat. Pour the relish into a
s
hallow non alumininum container and let cool at room temperature. Pour the
mixtu
re into a bowl, cover and refrigerate.

– - – - – - – - – - – - – - – - – -

Per serving: 1850 Calories; 29g Fat (13% calories from fat); 18g Protein; 418g
C
arbohydrate; 66mg Cholesterol; 62mg Sodium

Serving Ideas : This could replace your standard cranberry sauce

NOTES : This relish will keep up to 2 weeks in the refrigerator. This recipe
mak
es about 5 cups of relish

Popularity: 5% [?]