We think this Cran-Elderberry Chipotle & Pepita Relish goes great with Roasted Turkey Wings! It is also delicious served with strips of jicama, cheddar cheese or corn chips as a snack or for a main meal with poultry, salmon, winter squash or as a condiment on a chicken or turkey sandwich.
*If you can’t find already ground chipotle peppers, buy dried ones and grind them in a spice/coffee grinder or a high powered blender such as a vita-mix. Or, you may substitute canned chipotle peppers to taste.
*If you can’t find already ground chipotle peppers, buy dried ones and grind them in a spice/coffee grinder or a high powered blender such as a vita-mix. Or, you may substitute canned chipotle peppers to taste.
IngredientsFor the Relish
- 2 TBLSP walnuts or pine nuts
- 2 TBLSP hulled raw pepitas (pumpkin seeds)
- 1 cup Elderberry Wellness Syrup
- 2 TBS Elderberry Jam
- 2 cups fresh or frozen whole cranberries, divided
- 4 tsp diced jalapeno pepper
- 1-1½ tsp ground dried Chipotle Pepper*
- 3/4 tsp sea salt
- 1/4 tsp cinnamon
- 2 TBLSP chopped sun dried tomatoes packed in oil
- 2 TBLSP olive oil or oil from dried tomatoes
- 1 ½ packed tsp orange zest
- 1 orange, peeled and sectioned
- Raw pepitas for garnish
- 2-1 lb. turkey wings
- 1 TBLSP olive oil
- 1 ½ tsp oregano
- 1 ¼ tsp sea salt
- 1 tsp ground black pepper
- 1 tsp garlic granules
DirectionsTo make the Relish
- Preheat oven to 300°. Toast pumpkin seeds for 6 minutes, or until very lightly toasted. Set aside to cool.
- In a medium saucepan, combine 1 cup Elderberry Wellness Syrup and Elderberry Jam, 1-1/3 cup washed and picked-over cranberries. Bring to a simmer over medium-high heat. Meanwhile, measure into the elder-cranberry mixture the jalapeno pepper, ground chipotle (you can add more if you like it smoky and hot), sea salt and cinnamon. Reduce heat and simmer over medium heat for about 8 minutes, stirring occasionally, until it has thickened.
- Zest one orange and set the zest aside. Peel and dice the orange into ½ pieces.
- Add the remaining 2/3 cup cranberries and the diced orange to the mixture over medium heat and cook until cranberries pop and still hold their form, about 3 minutes. You may stir in 2 more tablespoons of Elderberry Wellness Syrup if the salsa is too thick. Remove from heat and cool slightly.
- Chop oil-marinated sun-dried tomatoes. Coarsely chop the nuts by hand or in the work bowl of a food processor or a mini-processor and pulse 8 times until roughly chopped. Stir the nuts and sundried tomatoes along with the oil and orange zest into the elder-cranberry mixture. If you like a different texture you may pulse 1/3 of the mixture in a food processor until very fine and stir into the chunkier salsa. Taste and adjust seasoning as you like. Garnish with extra pepitas.
- Preheat oven to 425°. Toss wings with oil and seasonings. Place on a foil lined baking pan and bake for 25 minutes. Turn and bake another 25 minutes.
- Serve with Cran-Elderberry Relish. Garnish with raw shelled pumpkin seeds.