Today’s post is by my sweet friend Jen of Juanita’s Cocina. I met Jen through triberr (a blogging community) and loved her blog from the moment I read one of her posts. Jen writes with humor and warmth and makes you feel like a close friend. She cracks me up with her updates on her cat, Tooter, that watches TV. She also has peach trees on her property and makes the most incredible peach recipes like cobbler bars. There are so many other great recipes on her blog too. You have to go there and take a look around. But first, take a look at what Jen has to share here:
Hi, y’all! I’m Jen from Juanita’s Cocina!
I was so excited when Renee asked if I’d be willing to guest post for her while she was out of the country! Renee and I first became friends through our participation in #SundaySupper. But, I’ve come to adore and cherish Renee as a friend above and beyond our blogs.
It also doesn’t hurt that Renee is like my Southern foodie soul sistah.
Her food makes me think of home…and makes me think of long, drawn out evenings sitting on my porch. It’s just…comfort. Comfort served with a side of Southern sweetness, that is.
So, of course I was going to jump at the chance to guest post here at Magnolia Days!
Since it’s Thanksgiving tomorrow, I knew I’d need to share something with the holidays in mind. But, I’d need to put a bit of a “Jen twist” on whatever it was.
You see, I’m known for taking something normal, and bumping it up to another level by adding a little something extra…usually some spice, or maybe by adding a little Tex-Mex twirl into an otherwise regular dish or meal.
This Spicy Cranberry Relish is something with a definite Jen twist.
When I was younger, it was always my job to make the cranberry sauce. It was always made from fresh berries, but was always very regular. Just cranberry sauce. Nothing fancy.
We tried this Spicy Cranberry Relish, originally found on All Recipes, last year for the first time. And WOW! What a change from traditional cranberry sauce. The use of fresh berries with the addition of cilantro and jalapenos is simply amazing. And there’s no cooking involved! This relish takes mere minutes to prepare, and after a bit of sitting to allow the flavors to meld, you’re off to enjoy an amazing holiday appetizer!
We like to serve our cranberry relish over a shmear (yes, shmear) of cream cheese with some crackers for scooping on the side. But you can serve it plain, or any ol’ way you think you’d like it!
I hope Renee is able to come home from her trip and whip up a batch of this relish to enjoy. Maybe I should make her some and send it as a thank you for allowing me to share here in HER Cocina!
- 1 12 oz. bag of fresh cranberries
- 1 jalapeno, seeded and chopped
- 1 bunch of cilantro
- 1 bunch of green onions, roughly chopped
- ¾ cup sugar
- Juice of 2 limes
- Pinch of salt
- Add all ingredients to a food processor and blend until mixture is chunky, with fairly small pieces. (You do not want this to blend into a smooth mix)
- Place mixture into a bowl, cover, and refrigerate for at least 4 hours, or up to overnight.
- Serve over cream cheese with crackers or chips for scooping.