Spicy Red Pepper Cranberry Relish

5.0(1058)

A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.

by David Tanis

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AmericanCondiments, Dips And Spreads, Sauces And Gravies, Side Dish

Servings

About 2 cups

Total time

30 min

Calories / serving

238 kcal

Ingredients (7)

serves

1 cup sugarsugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juicelemon-juice
1/2 teaspoon saltsalt
1/4 teaspoon cayennecayenne
1 tablespoon grated gingerginger
12 ounces cranberriescranberry

Instructions (3 steps)

01Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
02Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
03Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

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Rich recipe — supports nutrition-aware planning.