Cranberry Jalapeno Relish

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 10 mins

A zippy, Southwestern-style complement to Thanksgiving turkey and dressing.

Cranberry Jalapeno Relish
Mark Boughton Photography / styling: Teresa Blackburn

Make this relish a day ahead to allow the flavors to meld and the heat from the jalapeño to mellow. Or, for more heat, leave the pepper seeds in.


1 cup water
1 cup sugar
1 (12-ounce) package cranberries
2 fresh jalapeños, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cumin
2 to 3 green onions, sliced
1 tablespoon fresh lime juice


  1. Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and let cool.
  2. Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.

Recipe by Marge Perry