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Janos Wilder,
Chef/Owner Janos Restaurant and J BAR,
3770 East Sunrise Street Tucson AZ 85718 520/615-6100
Gingered Jalapeno Orange Cranberry Relish
Adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989

Yield: 1 quart
  • 1 bag Fresh cranberries
  • 2 oranges, sectioned without membranes
  • 1 Jalapeno, seeds removed and finely diced
  • 3 T Ginger, peeled and finely diced
  • 1 cup Sugar
  • 1 cup Water
Combine the sugar and water and bring to a boil. Peel the oranges, and with a sharp knife, remove the sections from the membranes, saving the juice. Add half the ginger and all the cranberries to the boiling water and simmer for 10 minutes. Remove from the heat. Add the juice from the oranges, the jalapenos and the remaining ginger and refrigerate. When cranberries have cooled, gently fold in the orange sections taking care to keep them intact.

Wine Recommendations: At home we always start with Champagne and then move to something soft and red, usually a Merlot from California.

[Tips]  [Cream of Green Onion Soup]  [Roast Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]  [Maple Syrup Gravy]  [Gingered Jalapeno Orange Cranberries]  [Sauteed Beet Greens, Mesquite Bacon and Candied Pecans]  [Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]  [Spicy Red Wine Poached Pears and Pumpkin Ice Cream

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