This relish is a appetizer and, if there is any left, a great side for the Thanksgiving table.
Ingredients
12 oz, fresh cranberries, rinsed and drained
2 jalapeños, seeds removed
1/2 cup sugar
1/3 cup cilantro, finely chopped
3 green onions, finely sliced
1 tablespoon lime juice
1 tablespoon orange juice
pinch of salt
Instructions
Add cranberries and jalapeños to the foods processor and p use until coarsely/finely chopped, depending on your preference. Do not puree! Place the chopped cranberries and jalapeños into a bowl and combine with the sugar. Stir to combine. Add the cilantro, green onions, salt, lime and orange juices. Stir again to combine. Cover the bowl and refrigerate for at least one hour but preferably overnight. Remove from the fridge and drain the cranberry mixture to remove the juice. To serve, pour the mixture over a block of softened cream cheese. Alternatively, you can spread the cream cheese onto a serving dish and top with the salsa. Serve with your favorite crackers.