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Cranberry Chile Relish

Cranberry Relish with Chiles

Cranberry Chile Relish is an unusual fresh (not cooked), tart, slightly sweet, slightly hot relish best served on the side with meats, cheeses, or even by itself.

Do you love that Pepto Bismol color or what? That comes from blending cranberries and sour cream. But, hey, this tastes really good & is very simple to make – just a few ingredients and you get a memorable, tangy taste. In this photo, I served it on chicken seared with raspberry chipotle bbq sauce. Very nice.

This recipe is an adaptation of a recipe by Craig Claiborne published in the New York Times in 1959. Essentially, I’ve added green chiles to it. And you can keep it in the freezer until a few hours before serving. It is really like nothing else I’ve ever tasted. I found it grew on me – the more I eat it, the more I like it.

I used medium hot 505 chiles (in a jar), and set some aside for garnish. If you just blend all the chiles in, you get more of an indistinct, lumpy blob. It’s pretty quick to make, so I hope you try it and let me know what you think!

Cranberry Chile Relish
 
Prep time
Total time
 
Author:
Serves: 1½ pints
Ingredients
  • 2 cups whole raw cranberries, rinsed
  • ½ cup chopped onion
  • ¾ cup sour cream
  • ½ cup sugar
  • 2 tablespoons horseradish from a jar
  • ¼ cup medium or hot green chiles
  • 2 tbsp extra green chiles for garnish
Instructions
  1. Put cranberries and onion in a food processor and pulse to get fine chunks but not mush. You may need to do it in batches depending on your food processor.
  2. Blend in remaining ingredients, put in a plastic covered container and freeze.
  3. Move from freezer to fridge a few hours before serving. Stir to blend before serving - it's ok to have some ice crystals still in it.
  4. Garnish with additional diced green chiles, and serve with roast beef, turkey, or even on turkey or ham sandwiches. Enjoy!
Notes
Commentary:
Do you love that Pepto Bismol color or what? That comes from blending cranberries and sour cream. But, hey, this tastes really good & is very simple to make - just a few ingredients and you get a memorable, tangy taste. In this photo, I served it on chicken seared with raspberry chipotle bbq sauce. Very nice.

This recipe is an adaptation of a recipe by Craig Claiborne published in the New York Times in 1959. Essentially, I've added green chiles to it. And you can keep it in the freezer until a few hours before serving. It is really like nothing else I've ever tasted. I found it grew on me - the more I eat it, the more I like it.

I used medium hot 505 chiles (in a jar), and set some aside for garnish. If you just blend all the chiles in, you get more of an indistinct, lumpy blob. It's pretty quick to make, so I hope you try it and let me know what you think!

 

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