Spicy Red Pepper Cranberry Relish
Level: Easy
Yield: 4 servings
Total: 20 minutes
Prep: 5 minute
Cook: 15 minutes
Ingredients:
10-12 oz cranberries
2 fresno or red jalapenos peppers, seeded and finely diced
1 cup light brown sugar
1 tbsp lemon juice
zest of 1 lemon
1⁄2 tsp salt
1⁄4 teaspoon cayenne or chili pepper
1 tbsp grated ginger
1⁄4 tsp BoCa Flavor Taíno Spice
2 fresno or red jalapenos peppers, seeded and finely diced
1 cup light brown sugar
1 tbsp lemon juice
zest of 1 lemon
1⁄2 tsp salt
1⁄4 teaspoon cayenne or chili pepper
1 tbsp grated ginger
1⁄4 tsp BoCa Flavor Taíno Spice
DIRECTIONS:
- Put sugar, red pepper, lemon juice & zest, salt, and cayenne (or chili pepper) in a heavy-bottom saucepan over medium-high heat. Add 1/2 cup water, then stir to dissolve sugar, and simmer 2 minutes.
- Add ginger and cranberries, then bring to boil. Reduce heat to medium and let cook, stirring occasionally, until cranberries softened and no liquid in pan, about 15 minutes.
- Let cool and taste. Add 1/4 tsp Taíno Spice and more red peppers or cayenne, if desired. It can store refrigerated in a mason jar up to 2 weeks.
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