Jalapeno Cranberry Relish

Jalapeno Cranberry Relish

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Lynnda Cloutier


Just a touch of southwestern heat adds a whole new flavor to classic raw cranberry relish. This recipe doubles easily if there's a crowd on the way. Don’t limit this to the holiday season. It’s delicious with grilled beef, pork or chicken at the height of summer. Put a bag or two of loose berries away in the back of the freezer so you can have it anytime.Source unknown


★★★★★ 1 vote



  • ·
    1 bag cranberries, picked over, rinsed and drained, 12 oz
  • ·
    1 large unpeeled navel orange, scrubbed, cut into thin wedges and seeded
  • ·
    1 medium fresh jalapeno chile, stemmed and chopped
  • ·
    about 1 cup sugar
  • ·
    2 tbsp. triple sec
  • ·
    1 tbsp. fresh lime juice

How to Make Jalapeno Cranberry Relish


  1. In food processor, in two batches, chop together cranberries, orange wedges and jalapeno. In medium bowl, stir together cranberry mixture, 3/4 cup of the sugar, the Triple Sec and lime juice. Cover and refrigerate for at least 1 hour. The relish can be made up to 1 day ahead. The relish may require additional sugar, to taste, after standing. Serves 6 to 8

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About Jalapeno Cranberry Relish

Course/Dish: Fruit Sauces

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