Spicy Red Pepper Cranberry Relish
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sugar
- 2large jalapeños, preferably red, seeded and finely diced
- 1tablespoon lemon juice
- ½teaspoon salt
- ¼teaspoon cayenne
- 1tablespoon grated ginger
- 12ounces cranberries
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
- 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.
- 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.
- 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.
Private Notes
Comments
Add 1/2 blood orange including rind, minced.
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
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.
Couldn’t find red jalapeño so I used 2 habaneros without seeds. Delicious!! Perfect spice level.
Stunning....just what I needed to give some meats and "things" a bump up!
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.