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To make this tasty relish, you will need: - 1 cup fresh cranberries - 1 small jalapeño pepper, seeded and finely chopped - 1/2 cup sugar - 1/2 cup orange juice (freshly squeezed if possible) - 1/4 cup red onion, finely chopped - 2 tablespoons cilantro, chopped - 1 tablespoon lime juice - 1/2 teaspoon salt Each ingredient plays a role in creating a balanced flavor. The cranberries provide tartness, while the jalapeño adds heat. The sugar and orange juice balance the taste nicely. If you can’t find fresh cranberries, you can use frozen ones. Just make sure to thaw and drain them first. You can switch the jalapeño for a milder pepper if you prefer less heat. Honey works well in place of sugar for a natural sweetener. Also, if you want a different flavor, try using lemon juice instead of lime juice. You can substitute cilantro with parsley if you don’t like cilantro. Fresh ingredients are key to a great Jalapeño Cranberry Relish. Fresh cranberries burst with flavor and tartness. Fresh jalapeños provide a crisp bite. Fresh herbs like cilantro add brightness. Each ingredient shines when it is in its prime. Using fresh items ensures your relish tastes vibrant and delicious. {{ingredient_image_1}} To make Jalapeño Cranberry Relish, start with fresh cranberries. Rinse them under cold water. Remove any stems or bad berries. Pat them dry with a clean towel. This helps your relish taste fresh and bright. Next, grab a medium saucepan. Combine the rinsed cranberries, sugar, and orange juice in it. Cook over medium heat. Stir occasionally until the cranberries begin to pop. This should take about 5 to 7 minutes. When they pop, the mixture thickens. Once bubbly, take it off the heat. Let it cool for a few minutes. Now, add the finely chopped jalapeño, red onion, cilantro, lime juice, and salt. Stir well to mix everything together. Finally, let the relish cool to room temperature. Transfer it to an airtight container. Refrigerate it for at least an hour before serving. This step helps the flavors blend nicely. Keep an eye on the cranberries as they cook. You want them to pop, but not burn. Stir regularly to prevent sticking. If the mixture looks too thick too soon, add a splash of water. This keeps it juicy and delicious. Chilling the relish is key. It allows the flavors to meld and develop. The heat from the jalapeño softens, making it less sharp. The sweetness from the cranberries and sugar gets balanced. This wait makes every bite a burst of flavor! You can easily change the heat of your jalapeño cranberry relish. If you want more spice, add more jalapeños. Try using a serrano pepper for extra kick. For less heat, remove the seeds and ribs. You can also use a milder pepper, like a green bell pepper. This allows you to enjoy the flavor without too much heat. To boost the taste, consider adding some unique flavors. A pinch of cinnamon can bring warmth. Chopped mint adds a fresh note. You might try a dash of hot sauce for more zing. If you like sweetness, mix in diced apples or pears. All these options add depth and variety to your relish. Make your relish look as great as it tastes. Serve it in a colorful bowl to catch the eye. Garnish with a sprig of cilantro or whole cranberries. You can also use a slice of lime on the side. This makes the dish pop on your table. Pair it with turkey or grilled meats for a tasty and beautiful spread. Pro Tips Fresh Ingredients: Always use fresh cranberries and jalapeños for the best flavor and texture in your relish. Balance the Heat: If you prefer a milder relish, remove the seeds and membranes from the jalapeño, as they contain most of the heat. Flavor Infusion: Allow the relish to chill in the refrigerator for at least an hour before serving to help the flavors meld together beautifully. Serving Suggestions: This relish pairs wonderfully with cream cheese on crackers or as a topping for grilled chicken and fish. {{image_2}} You can switch up the jalapeño for a milder pepper. Try a poblano or a green bell pepper for less heat. For a sweeter twist, add diced apples or pears. You can also mix in spices like cumin or cinnamon. Both will add a new layer of flavor. This relish is not just for turkey. You can use it on grilled chicken or fish. It also makes a tasty topping for tacos or nachos. Spread it on sandwiches instead of mustard for a zing. You can even serve it with cream cheese on crackers for a fun appetizer. In fall, add chopped pecans for crunch. In winter, mix in some diced orange segments for a fresh taste. For spring, consider adding mint leaves for a bright flavor. In summer, try using berries like blueberries or strawberries for a fruity twist. Each season offers new ways to enjoy this versatile relish. To keep your Jalapeño Cranberry Relish fresh, use an airtight container. Glass jars work great. Make sure the relish cools to room temperature before sealing. This prevents moisture build-up, which can spoil the relish. Store it in the fridge away from strong-smelling foods. This keeps its bright flavors intact. When stored properly, Jalapeño Cranberry Relish lasts about one week in the fridge. After this time, check for any changes in smell or color. If it looks or smells off, it’s best to toss it. Always trust your senses to guide you. You can freeze Jalapeño Cranberry Relish for up to three months. Use a freezer-safe container to save space. Leave some room at the top for the relish to expand. Thaw it in the fridge overnight when you’re ready to use it. It may lose some texture but will still taste great. Serve Jalapeño Cranberry Relish in a nice bowl. A sprig of cilantro on top adds color. Whole cranberries can also make it look pretty. This relish tastes great with turkey or grilled meats. You can use it on sandwiches too. The sweet and spicy mix is a crowd-pleaser. Yes, you can make this relish ahead of time. It tastes even better after chilling. I recommend making it one day before you plan to serve it. Store it in an airtight container in the fridge. This gives flavors time to blend and develop fully. Jalapeño Cranberry Relish pairs well with many dishes. It shines next to roasted turkey or chicken. Grilled meats like steak or pork benefit from its zing. You can also serve it with cheese and crackers for a fun snack. This relish adds a bright kick to many meals. This blog post covered making Jalapeño Cranberry Relish. We explored ingredients, cooking steps, and storage tips. Fresh ingredients make a big difference in taste. Chilling the relish lets flavors blend well. You can customize the heat or try variations for new tastes. Proper storage keeps it fresh longer. Use this relish to brighten meals and impress guests. Enjoy creating your own delicious dish!

Jalapeño Cranberry Relish

A zesty and sweet relish made with fresh cranberries and jalapeño, perfect for pairing with meats or sandwiches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 50 kcal

Ingredients
  

  • 1 cup fresh cranberries
  • 1 small jalapeño pepper, seeded and finely chopped
  • 1 2 cup sugar
  • 1 2 cup orange juice (freshly squeezed if possible)
  • 1 4 cup red onion, finely chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon lime juice
  • 1 2 teaspoon salt

Instructions
 

  • Rinse the fresh cranberries under cold water and remove any stems or bad berries. Pat them dry and set aside.
  • In a medium saucepan, combine the cranberries, sugar, and orange juice. Cook over medium heat, stirring occasionally until the cranberries begin to pop and break down, about 5-7 minutes.
  • Once the mixture is bubbly and thickened slightly, remove from heat and allow to cool for a few minutes.
  • Stir in the finely chopped jalapeño, red onion, cilantro, lime juice, and salt until well combined.
  • Allow the relish to cool to room temperature, then transfer it to an airtight container and refrigerate for at least an hour before serving to allow the flavors to meld.

Notes

Serve the relish in a decorative bowl, garnished with a sprig of cilantro and some whole cranberries for an appealing look. This relish pairs beautifully with turkey, grilled meats, or as a condiment on sandwiches.
Keyword condiment, cranberry, jalapeño, relish