Cranberry Tapenade

Purchased sweet potato chips make sturdy dippers for this festive red relish.

Yield: 2 1/4 cups
Recipe from Oxmoor House

More From Oxmoor House


  • 1 small sweet potato (about 6 ounces)
  • 1 small navel orange, unpeeled and quartered
  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 jalapeño peppers, halved lengthwise and seeded
  • 1/2 cup chopped pecans, toasted
  • 3 tablespoons chopped fresh cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Sweet potato chips
  • Garnishes: additional cranberries, fresh cilantro sprigs


  1. Cook sweet potato in a small amount of boiling water just until barely tender. Drain and cool completely. Peel and finely dice sweet potato; set aside.
  2. Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. Add 2 cups cranberries, sugar, and jalapeño pepper; pulse 2 or 3 times until mixture is finely chopped.
  3. Transfer mixture to a bowl; stir in reserved sweet potato, pecans, and next 3 ingredients. Cover and chill at least 1 hour. Serve with sweet potato chips. Garnish, if desired.
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