Cranberry Jalapeño Relish
Cranberry Jalapeño Relish
Ingredients
For the Relish
- 12 ounces fresh cranberries, rinsed and picked over
- 2 jalapeños, finely diced, seeds and membranes removed for less heat
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/4 teaspoon kosher salt
Instructions
- 1
Prepare the ingredients: Rinse the fresh cranberries and pick out any bruised or soft berries. Finely dice the jalapeños, making sure to remove the seeds and membranes if you prefer a milder relish. If you like more heat, you can leave some seeds in.
⏱️ 5 min
- 2
Combine all ingredients: In a medium-sized heavy-bottomed pot, combine the rinsed cranberries, diced jalapeños, granulated sugar, apple cider vinegar, water, and kosher salt. Stir everything together until well combined.
⏱️ 2 min
- 3
Cook the relish: Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium-low and let it simmer gently. Continue to cook, stirring frequently, for 25 to 30 minutes, or until the cranberries have burst and the relish has thickened to your desired consistency. It will thicken further as it cools.
⏱️ 30 min
- 4
Cool and store: Remove the pot from the heat and let the relish cool completely at room temperature. As it cools, it will continue to thicken. Once cool, transfer the relish to airtight jars or containers. Store in the refrigerator for up to 2 weeks, or process for longer-term storage if desired.
⏱️ 13 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Jalapeño Relish
Ingredients
For the Relish
- 12 ounces fresh cranberries, rinsed and picked over
- 2 jalapeños, finely diced, seeds and membranes removed for less heat
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/4 teaspoon kosher salt
Instructions
- 1
Prepare the ingredients: Rinse the fresh cranberries and pick out any bruised or soft berries. Finely dice the jalapeños, making sure to remove the seeds and membranes if you prefer a milder relish. If you like more heat, you can leave some seeds in.
⏱️ 5 min - 2
Combine all ingredients: In a medium-sized heavy-bottomed pot, combine the rinsed cranberries, diced jalapeños, granulated sugar, apple cider vinegar, water, and kosher salt. Stir everything together until well combined.
⏱️ 2 min - 3
Cook the relish: Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium-low and let it simmer gently. Continue to cook, stirring frequently, for 25 to 30 minutes, or until the cranberries have burst and the relish has thickened to your desired consistency. It will thicken further as it cools.
⏱️ 30 min - 4
Cool and store: Remove the pot from the heat and let the relish cool completely at room temperature. As it cools, it will continue to thicken. Once cool, transfer the relish to airtight jars or containers. Store in the refrigerator for up to 2 weeks, or process for longer-term storage if desired.
⏱️ 13 min