Cranberry-Habanero Relish – Freeman

1 large orange
2 cups fresh cranberries (8 ounces; do not use berries that have been frozen)
3 medium habanero chile (1/2 ounce), seeded and cored
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon finely grated lime zest
With a sharp knife, cut the top and bottom off the orange. Stand the orange up on its cut end and cut away the remaining peel, including all the white pith. Discard the peel and roughly chop the orange flesh.

Grinder method: In a large bowl combine the orange, cranberries, chile, sugar, salt and lime zest. Run mixture through the coarse or medium die of a food grinder. Stir ground mixture to combine.

Multiply the recipe based on how many cranberries you have.  We ended up with 12 cups of cranberries and made the whole thing a little spicier than we had thought, but it’s great on turkey sandwiches!  Especially if you use this chili rubbed turkey recipe.

Put into a 4oz. canning jar and seal in a hot water bath.

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