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Monday, November 15, 2010

Cranberry Relish, Spiked, and with a Kick!

      Saturday evening, we enjoyed a wonderful dinner of mushroom cobbler and cranberry-jalapeno relish. The relish tasted traditional enough to warrant a place at the Thanksgiving table and unique/fun enough for me to share the recipe online and with friends who have a similar palette.
      We didn't need to buy any ingredients except for the cranberries (which are in season in Wisconsin!) because we had oranges  leftover from last week's CSA fruit share, and we have jalapenos  remaining from earlier this season.  ...and there's always tequila in the house!

 Cranberry-Jalapeno Relish
1 pint of cranberries
1 jalapeno pepper, seeded and diced
the zest of one orange (or less to your liking)
2 Tbs. of good tequila
1/2 cup sugar
juice of one orange

1. Combine the berries, the orange zest, the orange juice (should be 1/2 cup; if not, add water to juice to equal 1/2 cup), tequila, and sugar in a sauce pan. Bring to a boil. 
2. When the berries start popping, add the chopped jalapeno. Boil for five more minutes, stirring. Add water if  your sauce seems too thick.

3. Remove from heat and allow to cool. Be sure to stir occasionally as it cools.
4. Chill if desired.

This recipe is adapted from The New Vegetarian Epicure. Anna Thomas (author) recommends serving this alongside tamales, crepes, or any other richly-flavored dish. Of course, as I mentioned above, you could also let the family try it at Thanksgiving!
Our cats enjoyed our evening of food, wine, and music too. Benson loves cooking night:

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