Cranberry-Maple Glazed Ham
INGREDIENTS:
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
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
This colorful red-and-yellow relish is perfect for fall and goes well with any game bird. Part of a Thanksgiving menu.
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, cilantro, lime juice and honey. Season to taste with freshly ground pepper.
4. Cover; refrigerate for up to 1 day. Bring to room temperature before serving. Makes about 2 cups. [37 cal, 0 g fat; Pat H. McRecipe 1996]
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, cilantro, lime juice and honey. Season to taste with freshly ground pepper.
4. Cover; refrigerate for up to 1 day. Bring to room temperature before serving. Makes about 2 cups. [37 cal, 0 g fat; Pat H. McRecipe 1996]