Spicy Red Pepper Cranberry Relish

By David Tanis

Spicy Red Pepper Cranberry Relish
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(1,046)
Comments
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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.

Featured in: Essential Thanksgiving

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Ingredients

Yield:About 2 cups
  • 1cup sugar
  • 2large jalapeños, preferably red, seeded and finely diced
  • 1tablespoon lemon juice
  • ½teaspoon salt
  • ¼teaspoon cayenne
  • 1tablespoon grated ginger
  • 12ounces cranberries
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

238 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 54 grams sugars; 1 gram protein; 294 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add ½ cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.

  2. Step 2

    Add 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.

  3. Step 3

    Let 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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Ratings

5 out of 5
1,046 user ratings
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Comments

Wch

Add 1/2 blood orange including rind, minced.

Beda

Try a Serrano but less than this recipe calls for. More heat than a jalapeño but not as much as a habanero. Use not more than one

kate

I have to make this and traditional since the family not crazy about the jalepenos. That's okay. More for me.. This is the best thing on the table at thanksgiving.

Carol

I doubled the recipe but kept the Jalapenos at only 2. It was still too hot for 11 out of 12 people. Otherwise it was tasty.

Karen in SF

This was easy and delicious! Sharing a couple notes so you can learn from my mistakes: -Do NOT be afraid of the spice! I went easy on the jalapeño and cayenne and it seemed quite spicy when first made, but after it sat for 2 days it mellowed significantly. I wished I had added all of the heat. -I overcooked it and it ended up the consistency of canned sauce. Didn't affect the flavor, but it would have been nicer a little looser. Cranberries gel quite a bit as they cool.

Susan H

This has become our go-to Thanksgiving cranberry dish. Everyone loves it. We used to dutifully add a small bit of regular cranberry jelly to our spread but nobody ate more than a spoonful. In this version the peppers make the jelly jump and people eat seconds, sometimes more. We never have leftovers.

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