Cranberry Jalapeño Relish

Cranberry Jalapeño Relish

Tart cranberries meet bright citrus and a slow burn of jalapeño in this no-cook relish.

Total 2 hr 5 min Makes 16 oz Calories 54/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This raw relish pulses fresh cranberries, jalapeño, and orange together for a tangy, crunchy condiment with a lingering heat. It comes together in minutes with a food processor and tastes best after a few hours chilling, making it a convenient make-ahead side for holiday tables or a sharp contrast to roasted meats and cheese boards.

Ingredients

  • 12 ounces fresh cranberries
  • 1 jalapeño, seeded and roughly chopped
  • 1 navel orange, peeled and quartered
  • 2/3 cup granulated sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 teaspoon kosher salt

Method

  1. Rinse the cranberries and discard any that are soft or shriveled.

  2. Add the cranberries, jalapeño, and orange to a food processor and pulse 8 to 10 times until coarsely chopped, scraping down the sides as needed.

  3. Add the sugar, lime juice, cilantro, and salt, then pulse 4 to 5 more times until evenly combined but still textured, not pureed.

  4. Transfer the relish to a lidded container and refrigerate at least 2 hours to let the flavors meld before serving.

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    Cranberry Jalapeño Relish

    This raw relish pulses fresh cranberries, jalapeño, and orange together for a tangy, crunchy condiment with a lingering heat. It comes together in minutes with a food processor and tastes best after a few hours chilling, making it a convenient make-ahead side for holiday tables or a sharp contrast to roasted meats and cheese boards.

    2 hr 5 min 16 oz 54 cal

    Ingredients

    • 12 ounces fresh cranberries
    • 1 jalapeño, seeded and roughly chopped
    • 1 navel orange, peeled and quartered
    • 2/3 cup granulated sugar
    • 2 tablespoons fresh lime juice
    • 1/4 cup fresh cilantro leaves
    • 1/4 teaspoon kosher salt

    Method

    1. 1

      Rinse the cranberries and discard any that are soft or shriveled.

    2. 2

      Add the cranberries, jalapeño, and orange to a food processor and pulse 8 to 10 times until coarsely chopped, scraping down the sides as needed.

    3. 3

      Add the sugar, lime juice, cilantro, and salt, then pulse 4 to 5 more times until evenly combined but still textured, not pureed.

    4. 4

      Transfer the relish to a lidded container and refrigerate at least 2 hours to let the flavors meld before serving.