In my new zest (maybe intention is a more appropriate word) to cook I decided to contribute at the almost-last-minute to Cammy’s Virtual Holiday Potluck. Courtesy from one of Sue’s work colleagues, we tried this delightful turn on a cranberry dish for our Thanksgiving feast – hey, this is Tucson after all. Actually, there were three types of cranberry dishes on our table because they are just so yummy, and scientific evidence is mounting as to the health benefits from phytochemicals. The texture, mixture of warmth and tanginess, and generous use of cilantro was a great hit. We will be using variations of this year round!
So here is the recipe as scrawled on a scrap of paper from the operating room:
Southwestern Cranberry Relish
1 bag cranberries
Brown sugar to taste – start with ~ ½ cup (artificial version for fewer calories)
1 8-ounce can Tidbit Pineapple with juice (no sugar added)
2 jalapeños – seeded for less heat. Try serrano peppers for true heat
Fresh cilantro to taste – the amount here really goes by taste and can easily overwhelm the dish.
Pulse in blender until desired consistency.