Cranberry & Jalapeno Relish



1 lb. Cranberries, Rinsed, Stems Removed

6 fl. oz. Orange Juice

¾ Cup Light Brown Sugar

¼ tsp. Orange Zest

½ tsp. Salt

¼ tsp. Black Pepper

2 TB Happy Hal’s Jalapeno Relish




1.  Combine cranberries, orange juice & brown sugar in a heavy bottom sauté pan. Add just enough water to cover berries.

2.  Heat over medium-high and bring to a gentle simmer, stir. Cook until berries have softened and the liquid has thickened, about 8-10 minutes. Stir. Once reduced, turn heat to low.

3.  Gently fold-in the orange zest, jalapeno relish and season with salt and pepper. Taste, adjust seasoning if necessary. 

4. Serve warm or refrigerate for later use.

Note: Make ahead, refrigerate, and then warm gently before serving





10 Large Hard-Boiled Eggs, Peeled, Cold

3 TB Happy Hal’s Jalapeño Relish (drained)

¾ Cup Mayonnaise

2 tsp Dijon Mustard

2 TB Parmesan Cheese, Grated

Kosher Salt and Black Pepper, to taste

Pinch of cayenne pepper


1. Slice the eggs in half lengthwise.  Carefully separate yolks from the whites. Place yolks in a bowl or food processor; refrigerate whites until ready to fill. 

2. Add 1 TB of the jalapeño relish, mayonnaise, mustard, parmesan cheese, salt & black pepper. Mix or process until smooth. Spoon or pipe the yolk mixture into hollowed out egg whites.  Refrigerate for at least 1 hour before serving.

3. Garnish with cayenne pepper and remaining Happy Hal’ Jalapeño Relish.