Title: Cranberry-Apricot Relish
Categories: Insert
Yield: 1 Servings
| 2 | tb | Unsalted butter |
| 2 | | Jalapeno minced and seeded |
| 1/2 | c | Red onion finely diced |
| 2 | tb | Ginger finely minced |
| 4 | c | Cranberries |
| 2 | c | Orange juice fresh |
| 2 | tb | Light brown sugar |
| 1/2 | c | Honey |
| 8 | oz | Dried apricot halves julienned |
| 1 | tb | Curry powder |
| | | Salt and pepper |
Recipe by: Bobby Flay, Mesa Grill/tpogue@idsonline.com 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.