JACQUES PEPIN'S JALAPENO CRANBERRY RELISH
Steps:
- Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pâtés.
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PRISCILLA Ritchie
[email protected]I'm excited to try this recipe!
Suresh Nayak
[email protected]This recipe seems like it would be a lot of work.
Hadi Ahmed
[email protected]I'm not sure how to find some of the ingredients in this recipe.
Ataullah Afghan
[email protected]This recipe looks delicious, but I don't have all of the ingredients.
semsem badawy
[email protected]I wish the recipe included more detailed instructions.
Moumita Rahman
[email protected]This relish is a bit too expensive to make on a regular basis.
Josephine Ola
[email protected]I'm not sure what I did wrong, but my relish turned out too runny.
Tagir Khan
[email protected]This relish is a great way to add a festive touch to your holiday meals.
M Ateeq
[email protected]I've never been a big fan of cranberries, but this relish changed my mind.
Miton Miya
[email protected]This relish is the perfect balance of sweet and spicy.
Cne Nokwe
[email protected]I love the pop of color that this relish adds to my dishes.
Nohemi Ornelas
[email protected]This recipe is perfect for using up leftover cranberries after Thanksgiving.
Antonio Washington
[email protected]This relish is a great make-ahead condiment. It can be stored in the refrigerator for up to two weeks, so you can always have it on hand when you need it.
RA Ra
[email protected]I found that the relish was a bit too sweet for my liking. I would recommend using less sugar or adding a bit of acidity, such as lemon juice or vinegar.
Md Siam Sikder
[email protected]This relish is a bit too spicy for my taste, but I know that many people enjoy the heat. If you're not a fan of spicy food, you can reduce the amount of jalapenos in the recipe.
Waqar Chadhar
[email protected]I love the versatility of this relish. I've used it as a condiment for grilled chicken, fish, and pork. It's also great on sandwiches and salads.
Ahmed Khan Niazi
[email protected]This relish is a great way to add some holiday cheer to your meals. The bright red color and festive flavor are sure to put a smile on everyone's face.
Rawnee The super Artist
[email protected]I was pleasantly surprised by how easy this relish was to make. I had never worked with cranberries before, but the instructions were clear and concise. The relish turned out beautifully and tasted even better than I expected.
Kena Bejiga
[email protected]This recipe is a keeper! The combination of sweet cranberries, tangy jalapenos, and aromatic spices is simply divine. It's the perfect condiment to add a pop of flavor to any dish.