by melissav
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melissav's Notes:
Expand2 cups craberries Ask a question about this ingredient
1/4 cup red onion, diced Ask a question about this ingredient
3/4 cups jimica, diced Ask a question about this ingredient
1 jalapeño, minced (seeds and membrane removed to decrease heat, leave in if you like it fiery) Ask a question about this ingredient
1 lime, zest and juice Ask a question about this ingredient
1 orange, zest and juice Ask a question about this ingredient
1 tablespoon grated ginger Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1/4 cup mint, julienned Ask a question about this ingredient
1/3 cup hazelnuts, toasted and coarsely chopped Ask a question about this ingredient
Pulse the cranberries in the food processor until coarsely chopped. I find that this takes about 7 one second pulses. Scrape into a bowl.
Ask a question about this stepAdd onion, jimica, jalapeño, orange and lime zest and juice, sugar, honey, and ginger. Stir well and refrigerate at least 45 min and up to 1 day. [Note: I find that is helpful to always taste the jalapeño as the spice level varies greatly between pepper.]
Ask a question about this stepJust before serving, stir in mint and hazelnuts.
Ask a question about this step
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