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  2. Cranberry Pepper Relish

Cranberry Pepper Relish

Fresh and citrusy, this cranberry pepper relish is sure to impress your guests.

  • 20
    min
  • 10
    SERVINGS
  • 40
    Cal
  • 0 g
    Protein

Ingredients:

  • 1-1/4 cup diced bell pepper (1/2 inch)
  • 1 medium jalapeno pepper, seeded, diced (1/4 inch)
  • 1 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon freshly grated orange peel
  • 1 tablespoon freshly grated lime peel

Cooking:

  1. Spray medium saucepan with nonstick cooking spray.  Heat over medium heat until hot.  Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender.  Add the remaining ingredients to pan.  Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop.  Cool 15 minutes.

  2. Place cooled mixture into food processor or blender container.  Cover; pulse on and off until slightly chunky.  Season with salt and pepper as desired.  Serve at room temperature.  

    Cook's Tip: The relish can be covered and refrigerated for 1 hour and served cold, if desired.  It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes.  Heating may intensify the spiciness of the relish.
39.5 CALORIES

0 % *

0g SAT FAT

0 % DV **

0.3g PROTEIN

0 % DV

0.1 mg IRON

0 % DV

0.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 39.5 Calories; 0.9 Calories from fat; 0.1g Total Fat (0 g Saturated Fat; 0 g Monounsaturated Fat;) 0 mg Cholesterol; 1.2 mg Sodium; 9.9 g Total Carbohydrate; 1 g Dietary Fiber; 0.3 g Protein; 0.1 mg Iron; 0.2 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.1 mcg Selenium; 2.1 mg Choline.

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