Cranberry-Orange Relish with Jalapeño

It has been a while since we have hosted a real Thanksgiving meal.    Last year we visited The Canebrake for Thanksgiving dinner and then hosted a “snack” buffet the weekend after.

This year, The Hubs’ parents are coming!    I am so excited.   I love them.   I definitely do NOT have the stereotypical in-laws.

I have absolutely no nosy, buttinsky , or meddling in-law stories.  None.  We get along great!  🙂

So let’s talk turkey.

Happy Thanksgiving!

I went perusing through the November Thanksgiving-themed magazines and fellow bloggers’ posts  and compiled a menu.    I want to keep it simple, delicious and healthy.

We will smoke a turkey breast with rosemary in the vintage “green egg.”

What else is on the menu?

I searched through my Thanksgiving recipe files and found a favorite but forgotten recipe.   I have no idea where it originally came from.

Cranberry-Orange Relish with Jalapeño

2 c.  fresh cranberries
1/4  c. diced red red onion
1 large jalapeño pepper, seeded and finely chopped
2 T.  fresh lime juice
1 orange, peeled, sectioned, and cut into 1/4-inch pieces (reserve juice)*
2 t. fresh grated ginger
up to 1/2 c.  honey (or sugar)
1/4 c.  fresh mint leaves, coarsely chopped
1/4 c. pecans, toasted, broken in pieces

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeño, lime juice, orange sections and juice, ginger, and celery; mix gently.    Gradually add sugar and stir, tasting as you go, until you achieve the correct balance of sweetness.

Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

*Place orange segments in a glass baking pan or on a cutting board placed in a rimmed baking sheet.   That way you can reserve the juice as you chop.    (You can also substitute mandarin oranges and add a splash of regular orange juice.)

The beauty of this recipe is that you can make it up to two days ahead of time.   You can also adjust the sweetness to your liking.   I think I almost like this better with ham than turkey but I would eat it anytime.  (Last year I tried to find fresh cranberries in February for a recipe to no avail.   I am buying in bulk this year and freezing them.)


I hope to covertly snap some pics as I cook and post them post-Thanksgiving.   (Remember, The Hubs is the only family member that knows I blog.)

Please, please, please have a wonderful holiday.   Enjoy your family, friends, and food!   And, do not forget to give thanks.

I am now off to bake and cook my fanny off (but I love it!) because I am so thankful the in-laws are coming for a visit.






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