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
bag Fresh cranberries
oranges, sectioned without membranes
Jalapeno, seeds removed and finely diced
T Ginger, peeled and finely diced
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.