I love cranberry sauce at Thanksgiving. It’s a perfect blend of sweet and tangy to balance out all of the savory flavors on the table. But I also love spicy food. In fact, anything spicy is almost sure to be a winner with me.
This recipe for Cranberry Orange Jalapeno Chutney gives regular old cranberry sauce the kick it needs to make it interesting. It has just enough smoky heat to compliment the sweetness of the cranberries. And don’t forget to keep it for the next day’s leftovers and smear it onto your turkey sandwiches.
- 2 medium oranges, peeled and chopped small
- 1 1/2 teaspoons finely grated orange zest
- 2 jalapenos, seeded and chopped fine
- 3/4 to 1 cup sugar
- 1 pound fresh (or frozen, thawed) cranberries
- 1 tablespoon chopped fresh mint leaves
1. Place half of the orange segments, the zest, and the jalapenos in a food processor and pulse until finely chopped.
2. Add sugar and pulse 3 to 4 more times. cranberries and continue to pulse until berries are roughly chopped, adding more sugar if needed
3. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the chopped mint. Allow relish to chill for at least 30 minutes. Serve relish chilled or at room temperature.