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(985)
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.

Ratings

5 out of 5
985 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.

Deborah

I have been using this recipe (exactly as written) for years. It's my go-to for Thanksgiving. Everyone loves it. I always buy extra (organic) cranberries and freeze them to make this recipe for the rest of the winter. After Thanksgiving it's delicious mixed into fresh fruit salad. Have also mixed it into cream cheese and served as a dip with crackers. Perfect for holiday/winter gatherings (so easy, delicious, and very festive looking!)

Gail

Not a fan of ginger..replacement with zest of 2 oranges..yummy...only used one pepper as some family aren't fans of the heat. This great...never will I do canned cranberries again. Simple and easy too.

Mosh

This recipe came together easily and is great used as a condiment on a cold turkey sandwich. For 8 ounces of cranberries, I used about 1/3 cup honey and omitted the sugar. I also used 1 jalapeno and 3 cayenne peppers, so I didn't need to add cayenne pepper spice.

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