DIRECTIONS

1. Sort and wash the cranberries, then put them in the
food processor.
2. Seed and dice the jalapeño, then add to the food
processor along with the nuts, zest, and juice from the
orange and lime.
3. Pulse a few times to start breaking down all the
ingredients.
4. Add chipotle, sugar, cinnamon, agave syrup, and
wine (if using).
5. Pulse again until the ingredients are roughly the
same size. There should be a bit of a ‘crunch’ to the
relish, and each ingredient should be distinctive. Taste
and adjust seasoning as necessary.
6. Transfer to a serving bowl or a storage container and
refrigerate until used.

NOTES

*This recipe is vegan when made with agave syrup. You
can substitute with honey for a vegetarian dish. And
if you’re missing some of the spices, you can use “hot
honey.”
**Because this recipe isn’t cooked, the alcohol in the
port wine doesn’t “cook out.” If you’d rather make this
dish nonalcoholic, you can substitute a dark fruit juice
like cranberry or pomegranate, a strong bone broth, or
leave it out completely.

Other Suggestions
We recommend cutting and seeding jalapeños with
gloves on.