Spicy Red Pepper Cranberry Relish

By David Tanis

Updated November 3, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,059)
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.

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Ingredients

Yield:About 2 cups

  • 1 cup sugar

  • 2 large jalapeños, preferably red, seeded and finely diced

  • 1 tablespoon lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon cayenne

  • 1 tablespoon grated ginger

  • 12 ounces cranberries

Ingredient Substitution Guide
Nutritional analysis per serving

61 grams carbs; 238 calories; 3 grams fiber; 294 milligrams sodium; 1 gram protein; 54 grams sugar

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
1,059 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.

Elise J

Couldn’t find red jalapeño so I used 2 habaneros without seeds. Delicious!! Perfect spice level.

Hillary

Stunning....just what I needed to give some meats and "things" a bump up!

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.

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