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home > recipes > sauces and condiments > cranberry-apricot relish
* Exported from MasterCook Mac * Cranberry-Apricot Relish Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 2 whole jalapeno -- minced and seeded 1/2 cup red onion -- finely diced 2 tablespoons ginger -- finely minced 4 cups cranberries 2 cups orange juice -- fresh 2 tablespoons light brown sugar 1/2 cup honey 8 ounces 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 alumininum container and let cool at room temperature. Pour the mixture into a bowl, cover and refrigerate. - - - - - - - - - - - - - - - - - - Per serving: 1850 Calories; 29g Fat (13% calories from fat); 18g Protein; 418g Carbohydrate; 66mg Cholesterol; 62mg 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

Cranberry-Apricot Relish


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keyword: cranberry
keyword: apricot
keyword: relish
recipes for sauces
recipes by tpogue
Email Address:
(posted September 11, 1995)

* Exported from MasterCook Mac *

Cranberry-Apricot Relish

Recipe By : Bobby Flay, Mesa
Grill/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
unsalted butter
2 whole jalapeno -- minced and seeded
1/2 cup red
onion -- finely diced
2 tablespoons ginger -- finely minced
4 cups cranberries
2 cups
orange juice -- fresh
2 tablespoons
light
brown sugar
1/2 cup
honey
8 ounces 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 alumininum container and let cool at room
temperature. Pour the mixture into a bowl, cover and refrigerate.

- - - - - - - - - - - - - - - - - -

Per serving: 1850 Calories; 29g
Fat (13% calories from fat); 18g Protein; 418g Carbohydrate; 66mg Cholesterol; 62mg 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





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