Cranberry-Pepper Relish

It happened one November midnight, in Twitterverse, we saw this tweet from our dear Nelly (@nella22) of Cooking with Books. Without missing a beat, we all knew Nelly had “said YES” to her beloved “M”, as she sweetly calls Brian Murray, her fiancé.

So here we are Nelly, your friends in the food world and your Virtual Potluck family, wishing you and Brian all the best. And with our wishes, a simple recipe with an easy formula for a life of bliss, rich with EVERYTHING in it! Congratulations!

I am honored to be part of a group of bloggers so kind-hearted and giving. The kind that plot and plan to throw you, Miss Nelly, a surprise virtual bridal shower the day before your wedding (and start the party while you are sleeping)! When asked to submit a recipe, I knew right away that I wanted to share with you my sister’s recent birthday gift to me! Ginger at Thyme for Two, makes a Cranberry-Pepper Relish that is spicy and sweet with a kick, just like all good marriages!

This Cranberry-Pepper Relish ( my sister’s recipe) is a wonderful accompaniment to any fall, winter, or holiday meal! It is superb on a turkey sandwich post-Thanksgiving night to feed your tired hubby, and best of all served on hot biscuits for a Sunday lazy breakfast in bed! Here is wishing you and Brian a future filled with breakfasts in bed!

Breakfast in Bed

Cranberry – Red Pepper Relish – Cranberries … with a kick!

Ingredients:

  • 3 red bell peppers, finely diced
  • 2 Fresno chiles, seeded and finely diced
  • 1 cup sugar
  • 1 tsp. Sriracha sauce (or 1- 1/2 tsp red pepper flakes)
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry pectin
  • 1 tsp butter*
  • 1 tablespoon fresh lemon juice
  • 3-4 cups fresh cranberries (about 1 bag)

Preparation:

  1. Combine sugar and pectin.
  2. In a heavy pot or Dutch oven, combine peppers, chiles, Sriracha or red pepper flakes, and salt.  Stir over medium heat until the mixture simmers.
  3. Add lemon juice, sugar/pectin mix, and butter. Reduce heat and simmer gently for 10 minutes.  Skim foam as needed.
  4. Add cranberries.  Let simmer about 10-15 minutes, or until the cranberries burst and mixture begins to thicken.
  5. Add to a jar and refrigerate. Jam / relish will further set and last up to 2-3 weeks.

* Butter will minimize foaming.

IF CANNING:  (Summary follows; for more precise instructions, please see  Ball Canning or investigate Well Preserved, a wonderful cookbook and canning guide by James Beard Award winner, Eugenia Bone.)

  1. In a large canning pot, simmer four to six 8 oz. jelly jars for about ten minutes.
  2. Gently simmer lids in a separate small pot.
  3. Fill jars with Cranberry-Pepper Relish, leaving 1/4″-1/2″ of head space.
  4. Seal jars with lids and bands.
  5. Lower jars in a canning bath, ensuring water coverage.  Simmer gently for 15 minutes or appropriate length for your altitude.
  6. Cool jars in an undisturbed location for 7-8 hours until set.  Jars will keep up to one year.

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