Cranberry-Jalapeño Relish
Take your basic cranberry sauce to the next level with this quick, festive relish that adds a spicy kick everyone at the Thanksgiving table will love. It’s easy to make ahead, so it’s one less thing to worry about on the big day.
Ingredients
- 1 bag (12 ounces) fresh cranberries
- 1 jalapeño pepper, seeded and minced
- ½ cup sugar
- ¼ cup orange juice
- pinch of salt
Kitchen Equipment
- Saucepan
- Measuring cups and spoons
- Paring knife
- Airtight storage container
Instructions
- Combine the ingredients: add the fresh cranberries, minced jalapeño, sugar, orange juice, and a pinch of salt into a saucepan.
- Cook the relish: bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
- Cool and chill: remove the saucepan from the heat and let the relish cool completely before transferring it to the refrigerator to fully set.
Cook’s Notes
Taste the jalapeño before adding it—heat levels vary a lot from pepper to pepper, so start with less if you’re unsure and add more to taste. The relish will thicken further as it cools, so don’t worry if it looks a little loose while it’s still simmering.
Ingredient Swaps
For less heat, swap the jalapeño for a milder pepper like poblano, or leave it out entirely for a classic cranberry sauce. You can also swap the orange juice for fresh lime juice for a brighter, tangier flavor.
Serving Suggestions
Serve this relish chilled or at room temperature alongside roast turkey and stuffing, or spoon it onto leftover turkey sandwiches the next day for an easy flavor upgrade.
Storage & Reheating
Store the relish in an airtight container in the refrigerator for up to one week. It also freezes well for up to a month—just thaw overnight in the fridge before serving.
Common Questions
Can I make this relish ahead of time?
Yes, this relish is actually better made a day or two ahead so the flavors have time to meld—just keep it covered in the fridge until you’re ready to serve.
Is this relish very spicy?
It has a gentle kick rather than an overwhelming heat, especially once you remove the jalapeño seeds and membranes, but you can adjust the amount of pepper to suit your taste.
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well in this recipe—there’s no need to thaw them first, just add them straight to the saucepan and simmer as directed.