Spicy Cranberry Relish
Ingredients
| 2 cups whole frozen cranberries, thawed | ||
| 1/2 cup sugar | ||
| 1/2 cup cranberry juice | ||
| 1/3 stick butter | ||
| 2 tbs prepared horseradish | ||
| 1 tsp wasabi powder | ||
| 1 tsp minced jalapeno pepper | ||
| 1 tbs onion, minced | ||
| 2 tsp chives | ||
| 1 tbs garlic powder | ||
| 1 tsp shallots, minced | ||
| 1/2 small onion, minced | ||
| 3/4 cup sour cream | ||
| 1/2 cup sugar |
This is a spicy twist on traditional cranberry relish. The relish contains, horseradish, wasabi powder and a dash of jalapenos.
- Melt butter over medium low heat and add the wasabi, jalapeno, onion, chives, garlic and shallots and cook for 15-20 minutes.
- Remove from heat and cool.
- Add the cranberries to a sauce pan along with the sugar and cranberry juice. Using medium heat cook until cranberries start to pop. Set aside and cool.
- Using a food processor or blender, add cranberries and onions then pulse until they are chunky, but not pureed.
- Pour into a freezer safe bowl or container and add the spices, sour cream, sugar and prepared horseradish.
- Stir to thoroughly mix.
- Place the mixture in the freezer.
- The day before you are serving the relish, remove the relish from the freezer and place in the refrigerator to thaw.
- The relish will be thick, creamy and pink.
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