Cranberry Jalapeno Relish

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/19/2020

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

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.

20 min Prep: 10 min Cook: 10 min
Serves: 8 Save

Ingredients (8)

  • 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

Directions

  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. Dice the jalapeño peppers and green onions, then add the remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.

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