Savory Cranberry & Jalapeño Relish

Name: Savory Cranberry & Jalapeño Relish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: american
Ingredients: 340 g cranberry (fresh or frozen, rinsed); 2 pcs jalapeño (large, seeded and minced); 1 pcs onion (small, finely chopped); 0.25 cup sugar; 0.25 cup water; 1 tsp orange zest (finely grated); 1 tbsp lime juice (freshly squeezed); 1 inch ginger (peeled and grated); 0.5 tsp cumin seeds; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A bright, zesty cranberry relish that swaps the usual cloying sweetness for a savory kick of fresh jalapeño and warm spices. The cranberries burst into a chunky, jewel-toned sauce with just enough sugar to tame the tartness. Perfect alongside roast turkey, spread on sandwiches, or spooned over cream cheese for an effortless appetizer.

PREP

10m

COOK

15m

SERVES

1 CUP

213 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the cranberries and aromatics.
Rinse the cranberries and pick out any soft or shriveled ones. Finely chop the onion, seed and mince the jalapeños, peel and grate the ginger, and zest the orange.
TIPFor a milder relish, remove the jalapeño seeds and white membranes completely. Leave a few seeds in for extra heat.
boil · ~10 min
Cook the cranberry base.
1.Combine cranberries, sugar, and water in a medium saucepan over medium-high heat.
2.Bring to a boil, then reduce heat to medium. Cook until cranberries burst and the mixture thickens (8-10 minutes).
3.Stir occasionally and press cranberries against the side of the pan with the back of a spoon to help them break down.
TIPThe relish will continue to thicken as it cools, so take it off the heat when it is still slightly looser than you want.
mix
Fold in the fresh aromatics.
1.Remove the saucepan from heat and stir in the chopped onion, minced jalapeño, grated ginger, and orange zest.
2.Add the lime juice, cumin seeds, salt, and black pepper. Mix well until everything is evenly distributed.
TIPAdding the onion and jalapeño off the heat keeps them crisp-tender with a fresh, bright bite.
rest · ~60 min
Chill the relish.
Transfer the relish to a mixing bowl and let it cool to room temperature. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
TIPThis relish tastes even better the next day. Make it ahead for holiday meals or gatherings.
serve
Give a final stir and serve chilled or at room temperature.
Spoon the relish into a serving bowl. Pair it with roast turkey, spread it on a leftover sandwich, or spoon it over a block of cream cheese with crackers.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use frozen cranberries directly without thawing; they break down just as well as fresh.
2
Toast the cumin seeds in a dry pan for 30 seconds before adding for a deeper, nuttier flavor.
3
For a smoother relish, pulse half the cooked mixture in a food processor before adding aromatics.
4
Taste before chilling and adjust salt or lime juice — cold dulls sweetness and spice.
5
Store in an airtight container in the fridge for up to 10 days; the flavor improves after 24 hours.
6
Let the relish come to room temperature before serving for the brightest flavor.

RECIPE VARIATIONS

Adapt it for your goals.

low sugar

Low-sugar

Reduce sugar to 2 tablespoons and add 1 tablespoon of honey or maple syrup for a more nuanced sweetness with fewer refined sugars.

smoky spicy

Smoky-spicy

Replace cumin seeds with 1/2 teaspoon smoked paprika and add 1 chipotle pepper in adobo (minced) for a smoky heat that pairs beautifully with grilled meats.

herbaceous