Ingredients
1 12-ounce package fresh cranberries
1 jalapeño pepper, seeded and chopped fine (2 tablespoons)
2 teaspoons julienne (thin strips) from the skin of one orange
1/2 teaspoon freshly ground black pepper
1/2 cup honey
1/3 cup white distilled vinegar
1/4 teaspoon ground allspice
1 teaspoon mustard seeds
1/2 teaspoon salt
Preparation
Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pâtés.
