Introduction

This vibrant Cranberry Jalapeño Relish is the perfect balance of sweet, spicy, and tangy, making it an unforgettable condiment for your holiday table or any meal. It comes together in minutes with fresh ingredients and no cooking required. If you love cranberry flavors, you might also enjoy these White Chocolate Cranberry Pecan Clusters Recipe or Cranberry Feta Pinwheels with Cream Cheese Recipe.

Ingredients

This vibrant Cranberry Jalapeño Relish offers a perfect balance of sweet, tart, and spicy flavors, creating a zesty condiment with a delightful crunch.

• 12 ounces fresh cranberries
• 2-3 jalapeño peppers, seeded and finely chopped
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon orange zest
• 1/4 teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Cranberry Jalapeño Relish comes together about 20% faster than similar recipes since it requires no cooking.

Step-by-Step Instructions

Step 1 — Prep the Cranberries

Rinse 12 ounces of fresh cranberries under cold water and pick through them to remove any stems or soft berries. Pat them dry with a clean kitchen towel.

Tip: Using fresh, firm cranberries ensures your Cranberry Jalapeño Relish has the best texture and tartness.

Step 2 — Prepare the Jalapeños

Wearing gloves, slice 2–3 jalapeños in half lengthwise. Use a spoon to scrape out the seeds and white membranes for a milder relish, or leave some in for extra heat.

Finely chop the jalapeños. Be sure to wash your hands and utensils thoroughly after handling to avoid transferring capsaicin to your skin or eyes.

Step 3 — Chop Aromatics

Finely dice ½ cup of red onion and mince 1–2 cloves of garlic. For a hint of freshness, chop ¼ cup of cilantro leaves.

Tip: Uniform chopping helps all ingredients blend evenly in the finished Cranberry Jalapeño Relish.

Step 4 — Combine Ingredients

In a medium bowl, combine the cranberries, chopped jalapeños, red onion, garlic, and cilantro. Add ½ cup of granulated sugar and the zest and juice of one orange.

Mix gently to coat everything evenly. The sugar will start to draw out the cranberry juices.

Step 5 — Pulse in Food Processor

Transfer the mixture to a food processor. Pulse 5–7 times in short bursts until the cranberries are coarsely chopped—not puréed.

Tip: Check texture frequently. You want a relish with small, distinct pieces, not a smooth sauce.

Step 6 — Adjust Seasoning

Taste the relish and adjust as needed. Add a pinch of salt, more sugar if too tart, or a splash of lime juice for brightness.

For a balanced Cranberry Jalapeño Relish, aim for a mix of sweet, spicy, and tangy flavors.

Step 7 — Chill Before Serving

Cover the bowl and refrigerate the relish for at least 1 hour, or up to overnight. This allows the flavors to meld and the relish to thicken slightly.

Serve chilled as a condiment with roasted meats, cheese boards, or tacos.

Nutritional Information

Calories	45
Protein	0.3g
Carbohydrates	12g
Fat	0.1g
Fiber	1.5g
Sodium	2mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower Sugar — Swap granulated sugar for monk fruit sweetener to reduce carbs while maintaining sweetness.
• Low-Sodium — Use a salt substitute or omit salt entirely to control sodium intake without losing zest.
• Protein Boost — Stir in cooked, diced turkey or shredded chicken to transform the relish into a protein-packed topping.
• Dairy-Free — Replace butter (if used) with olive oil for a rich, dairy-free version that’s still flavorful.
• Gluten-Free — Ensure all packaged ingredients, like broths or sauces, are certified gluten-free to keep it celiac-safe.
• Lower Carb — Reduce orange juice and add a splash of sugar-free citrus zest to cut carbs but keep tang.
• Extra Heat Control — Swap fresh jalapeños for pickled versions for a milder, fermented kick with less spice.

Serving Suggestions

• Serve this Cranberry Jalapeño Relish as a vibrant condiment for holiday turkey or roasted chicken.
• Pair it with creamy cheeses like brie or goat cheese on a cracker for an easy, impressive appetizer.
• Use it to top grilled pork chops or fish tacos for a sweet, spicy, and tangy kick.
• Mix a spoonful into chicken or tuna salad to add a unique flavor twist.
• Offer it alongside your Thanksgiving or Christmas dinner as a festive, homemade alternative to canned cranberry sauce.
• Garnish burgers or grilled sausages with a generous scoop for an unexpected and delicious upgrade.

For a beautiful presentation, serve your Cranberry Jalapeño Relish in a white or clear bowl to let the vibrant red color and green jalapeño flecks shine.

Common Mistakes to Avoid

• Mistake: Using canned cranberry sauce instead of fresh cranberries. Fix: Fresh cranberries provide superior texture and a brighter, more complex flavor profile.
• Mistake: Not deseeding the jalapeños, making the relish overly spicy and bitter. Fix: Always remove the seeds and white membranes to control the heat level while retaining the pepper’s fresh flavor.
• Mistake: Overcooking the cranberries until they become mushy and lose their vibrant color. Fix: Cook just until the berries pop; they will continue to soften as the relish cools.
• Mistake: Skipping the resting time and serving the relish immediately. Fix: Let it chill for at least two hours to allow the flavors to meld and the relish to thicken properly.
• Mistake: Adding too much sweetener, which overpowers the tart and spicy balance. Fix: Start with a modest amount of sugar or honey, then taste and adjust after the relish has cooled.
• Mistake: Using a dull knife to mince the jalapeños, which can crush them and release excess capsaicin. Fix: Use a sharp chef’s knife for a clean cut and more predictable heat.
• Mistake: Forgetting to balance the acidity, resulting in a one-dimensional flavor. Fix: A splash of lime juice or orange zest can brighten the entire dish and complement the cranberries.
• Mistake: Storing the relish in a non-airtight container, causing it to absorb other fridge odors. Fix: Use a glass jar with a tight-sealing lid to preserve its fresh taste for up to a week.

Storing Tips

• Fridge: Store your Cranberry Jalapeño Relish in an airtight container for up to 7 days.
• Freezer: For longer storage, freeze the relish in a freezer-safe container or bag for up to 3 months.
• Reheat: If desired, gently warm the relish in a saucepan over low heat, stirring occasionally, until it reaches a safe serving temperature of at least 165°F.

Always allow the relish to cool completely before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Cranberry Jalapeño Relish offers the perfect balance of sweet and spicy flavors that will elevate any holiday meal. Give this simple recipe a try and share your thoughts in the comments below! For more cranberry variations, check out Cranberry Orange Relish and Cranberry Sauce.

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FAQs

How spicy is this Cranberry Jalapeño Relish?

This relish offers a mild to moderate heat, depending on whether you remove the jalapeño seeds. For a milder version, seed the peppers. The sweet-tart cranberries balance the spice beautifully in this Cranberry Jalapeño Relish.

Can I make this relish ahead of time?

Yes, making it a day ahead allows the flavors to meld together perfectly. Store it in an airtight container in the refrigerator. This makes the Cranberry Jalapeño Relish even more convenient for serving.

What dishes pair well with Cranberry Jalapeño Relish?

It pairs wonderfully with roasted turkey, grilled chicken, or cream cheese as a spread. It also complements cheese boards and sandwiches. The relish adds a vibrant, zesty kick to many meals.