Cranberry-Pineapple Relish with a Kick, to go with that smoked turkey

If you're going to work hard on that smoked turkey, don't dump cranberry sauce out of a can to put on the table next to it. It's too easy to make, and MUCH better when you make it yourself. This one has pineapple in it, which is a tasty touch


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* Exported from MasterCook *

Cranberry-Pineapple Relish with a Kick

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup cranberries -- fresh or frozen
2 cups fresh pineapple -- diced
1 jalapeno pepper -- seeded, diced (1 to 2)
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro leaves -- chopped
2 teaspoons light brown sugar
1/8 teaspoon salt

In processor, pulse berries to finely chop. Mix with remaining ingredients. Refrigerate 1/2 hour or up to 4 hours.

Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 23 Calories; trace Fat (5.6% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Makes 10 1/4-cup servings at 23 calories each (which works out to 0.25 Weight Watchers' points per 1/4 cup serving.)

Nutr. Assoc. : 0 0 0 0 0 0 0

Thanks Keri - looks good and I can't wait to try it.

I have been using the canned stuff - usually cut off both ends of the can then push out the jelly and slice into 1/4 inches slices - then I use small cookie cutters to cut out leaves, pumpkins, etc and I use these as decorations on the edges of the plate. Always get "wow" comments from the guests (I use Xmas cut outs at Xmas time).

Thanks again,

Ray

That sounds delish, but we don't have cranberries over here in Spain--alas! A fascinating article about them can be found here:

http://www.economist.com/displaystory.cfm?story_id=3445005