Photo: c. foodblogchef 2019
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CRANBERRY GINGER JALAPENO POMEGRANATE RELISH
Yield: 3 cups
Ingredients:
-1 medium lemon
-12 oz. bag of fresh or frozen cranberries
- 1 1/2 cups sugar
-1/2 cup diced (1/4 inch) crystallized ginger (about 2 1/2 oz.)
-1/3 cup finely chopped onion
-1 garlic clove, minced
-1 jalapeno pepper, seeded and minced
-1 cinnamon stick (or 1/4 tsp. powdered cinnamon)
-1/2 tsp. dry mustard
-¼ cup Tawny Port
-1/2 tsp. salt
-1/4 cup pomegranate arils
Preparation:
1. Grate the yellow zest from the lemon. Using a small sharp paring knife,
cut away and discard the thick white pith. Cut the lemon crosswise in half
and pick out the seeds. Dice the lemon into 1/4 inch pieces.
2. In a medium nonreactive saucepan, combine the cranberries, diced lemon
and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard
and salt. Bring to boil over medium heat, stirring often to help dissolve
the sugar. Reduce the heat to low and simmer until the sauce is thick and
the cranberries have burst, 10 to 15 minutes.
3. Cool completely. Stir in the pomegranate arils. The relish
can be prepared up to 1 week ahead, covered tightly and refrigerated.
3. Remove the cinnamon stick just before serving. Serve at room
temperature.