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.

Cranberry Orange Whiskey Sour

The Bar

Ingredients (7)

  • 1.5 oz. Crown Royal Deluxe Blended Whiskey
  • 0.5 oz. Orange Juice
  • 0.5 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 0.5 oz. Egg White (Optional)
  • 3 Dashes Cranberry Bitters
  • Rosemary Sprig Garnish
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