Chipotle Cranberry Marmalade

I created some delicious pepper jelly a couple of years ago, no, I was inspired by a recipe I found in Matthew Mead's new holiday publication, well, okay I had some cranberries I needed out of the freezer, and I was craving pepper jelly, and I really wanted to make something delicious with the mandarins we had but couldn't eat before they went bad. So it was all those reasons that I created this new recipe, but couldn't settle on how to start this. There you have it, I have all the reasons in the opening sentence. Lol. This is great on turkey sandwiches, or cream cheese and crackers, there are a lot of ways you could use this.
Here's the recipe:

Chipotle Cranberry Marmalade

10 mandarins  - peel all but three and thinly slice. About 3 cups
2 1/2 cups frozen cranberries
1 1/2 cups minced onion
1 cups cider vinegar
1 1/2 t. canning salt
4 T. instant pectin
3 whole cloves
2 allspice berries
5 cups sugar
7-8 half pint canning jars, sterilized

In a large pot combine fruit, onion, salt and vinegar. Simmer for 10 minutes and then crush with potato masher. You should have about 4 cups pulp and juice combined. Sprinkle the pectin over the pulp in the pan. Add the sugar and bring to a boil. Boil hard stirring constantly, for one minute. Take off of the heat and pour into sterilized jars. Water bath process for 15 minutes. Yield 7-8 half pints

Tasty Tuesday - Mexican Pesto Turkey Wrap

 I really hadn't forgotten to add some recipes using the Mexican Pesto, but it was one of those weekends where it was either run away with the computer to a quiet place..... or tend to the tasks at hand. Since today is a day I can have more flexibility, here I am! I started with a flour tortilla that I warmed over a hot burner, flipping and pulling the tortilla across the hot spiral until it was soft and toasted.

 I then took some of my Yhonnaise, which is half plain yogurt and half real mayo, not the low fat variety (blech!!) and mixed a bit of the Mexican Pesto in it to make a nice creamy sauce.

 This I spread over the tortilla, you can go as thin or thick as you want. I would do more next time...

 I added some shredded turkey......

 and piled on top of that some chopped tomato, green onion and shredded lettuce. I topped that with a slice of pepper jack cheese, but I think I would try extra sharp cheddar next time. And, I might try to add some chopped fruit such as apple or grapes to the mix.

Then I rolled, tucking the tortilla edge over the turkey and veggies, until I had a nice little wrap. This was delicious with a bunch of grapes on the side. Easy, pretty healthy, and filling!

Mexican Pesto Turkey Wrap
flour tortillas
shredded turkey
Mexican Pesto Sauce - 1/3 each plain yogurt, real mayo and Mexican Pesto
chopped tomato
chopped green onion, one per wrap
shredded lettuce
pepper jack or shredded extra sharp cheese