Cranberry, Corn and Pepper Relish
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
1 tbsp vegetable oil
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
16 oz canned corn, drained
1/2 red onion, finely chopped
1 1/2 cups fresh cranberries
1/2 cup white wine vinegar
1/2 cup sugar
1 tsp crushed red pepper flakes
1 tbsp grated fresh gingerroot
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
16 oz canned corn, drained
1/2 red onion, finely chopped
1 1/2 cups fresh cranberries
1/2 cup white wine vinegar
1/2 cup sugar
1 tsp crushed red pepper flakes
1 tbsp grated fresh gingerroot
Heat oil in large skillet over medium-high heat. Add peppers, corn and onion. Cook, stirring constantly for 3-4 min. until vegetables are tender. Add cranberries, cook and stir for 5 min. more. Add remaining ingredients, cook and stir until dissolved. Cook, cover and refrigerate, allow to come to room temperature before serving. Makes about 2 1/2 cups.
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