Title: Cranberry-Mango Relish
Categories: Insert
Yield: 8 Servings
| 1 | c | Fresh cranberries |
| 1 | lg | Mango |
| 3 | tb | Red onion; finely diced |
| 1 | tb | Jalapeno pepper - minced |
| 1/4 | c | Cilantro; coarsely chopped |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Honey |
| 1 | tb | Ground pepper |
Recipe by: Bobby Flay and Holly McCord, Nov 1996 Preparation Time: 0:20
This colorful red-and-yellow relish is perfect for fall and goes well with
1. Simmer cranberries in water to cover until they pop, about 10 min. Drain
2. Peel the mango; seed and coarsely chop. 3. In a medium bowl, combine
cranberries with mango, onion, jalepeno, cilan 4. Cover; refrigerate for up
to 1 day. Bring to room temperature before ser Makes about 2 cups. [37 cal,
0 g fat; Pat H. McRecipe 1996]