Cranberry Pepper Relish for the win!

Oooohhhh, how much do I love our Cranberry Pepper Relish? Amazing with cheese or in a sandwich, it’s also incredibly versatile – I use it in margaritas, in my sweet potato casserole, in baked brie and on deviled eggs. This time of year I just can’t get enough of it! Here are some quick and easy ideas…

Cranberry Pepper Margarita

Mmmm, perfect for the holidays! I first dipped the rim of the glasses I chose in some lime juice, then roll them in a mixture of sugar and pink Himalayan salt for a festive color – it looks beautiful and delivers a nice sweet / salty combo. Then combine 4oz orange juice (freshly squeezed if you can get it), 2oz lime juice, 4oz white tequila and 1/4 cup of our Cranberry Pepper Relish in a cocktail shaker. Hold on to the top firmly and give it a good shake for 30 seconds or so. Pour into ice-filled tumblers or add a little ice and use festive martini glasses. I didn’t strain these cocktails so you can see the nice fruity pulp in the second pour; if you choose to strain you will still get the lovely color and flavor : )

Raspberry Jalapeño Baked Brie

• 1 whole brie
• 1 cup of New Canaan Farms Cranberry Pepper Relish
• 1 sheet puff pastry, defrosted
• 1 egg, beaten for basting

Preheat the oven to 400° and line a baking tray with parchment paper. Cut the top rind off a wheel of brie and liberally spoon Cranberry Pepper Relish on the top – depending on the size of the brie you can definitely use a full jar! Roll out the puff pastry and trim the long end so the sheet is closer to a square. Put the pastry on the baking sheet and place the brie in the middle of it. Then wrap the brie like a messy parcel, gathering the pastry at the top and twisting together into a little knot – if it’s properly defrosted it should stick together very easily. Baste with the beaten egg and bake in the oven for 20-25 minutes, until the pastry is puffed and beautifully golden. Allow to stand for 15 minutes before serving

Sweet Potato Cranberry Bake

• 4 sweet potatoes, peeled and cubed
• 2 cups fresh cranberries
• 4 tbsp butter
• 1 cup New Canaan Farms Cranberry Pepper Relish
• Splash of orange juice (no more than 1/4 cup)
• 1/2 cup chopped pecans or walnuts
• 1/4 cup brown sugar
• Dash of cinnamon (optional)

• Preheat the oven to 350° and lightly butter a baking dish
• Put the sweet potatoes in a pan with water, bring to a boil and simmer for 15 minutes to partially cook
• Drain and put in the baking dish, adding 2 tbsp of the butter. Then gently mix in the cranberries and the Cranberry Pepper Relish. Add the splash of orange juice. Cover and bake for 30 minutes
• Mix together the pecans, brown sugar, cinnamon and remaining 3 tbsp of butter (softened) and pat on top of the cooked sweet potato bake.
• Bake, uncovered, until the top is golden brown and the dish is bubbling, about 10 minutes

A couple of other quick ideas

These are just a few fun and easy ideas – I’m sure you have more! However you use your Cranberry Pepper Relish, I know it will be delicious. Happy Holiday Cooking to you all!