Spicy Red Pepper Cranberry Relish

  • Ingredients
  • 1 cup sugar
  • 2 large jalapeños, preferably red, seeded and finely diced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 tablespoon grated ginger
  • 12 ounces cranberries
Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Stir with a wooden spoon to dissolve sugar, and simmer 2 minutes. Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 1 week.


Every year, I come up with a kicky condiment, usually made with cranberries, to offset the neutral (read: bland) yet rich nature of the meal. This time around it is going to be a hot red-pepper cranberry relish with jalapeños and cayenne. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for a month or more, so make it well in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.



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