Recipe - Cranberry-Apricot Relish

2 tablespoon Unsalted butter
2 Whole jalapeno; minced and
seeded
One half cup Red onion; finely minced
2 tablespoon Ginger; finely minced
4 cup Cranberries
2 cup Orange juice; fresh
2 tablespoon Light brown sugar
One half cup Honey
8 ounce Dried apricot halves;
julienned
1 tablespoon Curry powder
Salt and pepper

Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion, ginger, and 2 cups of the cranberries and cook for 5 minutes, or
until the cranberries have popped. Increase the heat to high, add the
orange juice, brown sugar, and honey, and bring to boil. Reduce heat to
medium and simmer for 10 minutes. Add the remaining 2 cups of cranberries
and simmer for 5 minutes. Add the apricots, curry powder, salt, and pepper.
Mix well and remove the pan from heat. Pour the relish into a shallow non
aluminum container and let cool at room temperature. Pour the mixture into
a bowl, cover and refrigerate.

Per serving: 239 Calories; 4g Fat (13% calories from fat); 2g Protein; 54g
Carbohydrate; 8mg Cholesterol; 8mg Sodium

Serving Ideas : This could replace your standard cranberry sauce

NOTES : This relish will keep up to 2 weeks in the refrigerator. This
recipe makes about 5 cups of relish
Recipe by: Bobby Flay, Mesa Grill/tpogue@idsonline.com

Posted to recipeludigest Volume 01 Number 161 by Terry Pogue
tpogue@idsonline.com on Oct 25, 1997