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Cranberry jalapeño relish closeup
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Cranberry Jalapeño Relish

A sweet and tangy relish with the perfect touch of heat.
Course Appetizer
Keyword cranberry jalapeno relish, jalapeno relish
Prep Time 15 minutes
Resting time (optional but recommended) 1 day
Total Time 15 minutes
Servings 3 cups

Ingredients

  • 12 oz fresh cranberries, washed and dried
  • 8 oz fresh jalapeños (about 4-5 large) minced
  • 1/4 cup red onion minced
  • 1/3 cup granulated white sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh orange juice
  • 1 tsp whole mustard seed
  • 1 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • zest of 1 orange

Instructions

  • Dice the red onion and soak in a bowl of cold water for about 15 minutes. After soaking, strain off water and pat the onions dry.
  • Cut off the tops of the jalapeños and remove the seeds and ribs. Finely dice the flesh into evenly sized cubes. Chop up as much of the seeds and ribs as you would like for extra kick. For a mild relish with little to no heat, leave the ribs out.
  • Sort through the cranberries and remove any that are soft or mushy.
  • In a food processor or blender, pulse the cranberries in short bursts. You want them finely chopped but not mushy.
    Cranberries in blender
  • Add the pulsed cranberries to a large bowl. Add in the sugar, salt, mustard seed, coriander, and ginger. Stir to combine and fully incorporate with the chopped cranberries.
    Cranberry jalapeno relish ingredients in bowl
  • Add in the onion, jalapeño, and orange zest. Stir to combine.
    Cranberries with pepper and onion in bowl with spices for relish
  • Pour in the vinegar and orange juice. Stir to combine.
    cranberry jalapeno relish with vinegar in bowl
  • Cover and allow to rest in the fridge (or transfer to a jar with a tight lid) for at least 24 hours.
    Cranberry relish in closed jar
  • Once flavors have come together, taste and adjust salt and sugar as needed.

Notes

  • Store in the fridge and use within 1 week.
  • Soaking the onions in cold water makes all the difference for a less pungent relish with the right amount of oniony flavor.
  • If you want a smoother sauce: Once everything is chopped you can pulse it all together in a food processor or blender. Do not use a continuous setting or it will become completely pureed.