Sunday, November 21, 2021

Jalapeno Cranberry Relish

Note: I originally posted this recipe a few years ago, but the recipe was "a little of this" and "a little of that." I've finally taken the time to measure out what I do so that you can exactly replicate how I make it!

Every year I make a jalapeño cranberry relish for our holiday meals, but it’s really the star of the show when it comes to leftovers. It’s so easy to make, but it makes a big flavor punch. Slice a croissant and butter and toast it. Top it with turkey or ham and a dollop of jalapeño cranberry relish. Add cream cheese, toasted brie, or your favorite cheese slice, and you’ve just made a bistro-worthy sandwich. The relish also makes a great appetizer when served on top of room temperature cream cheese or toasted brie.


12 oz. of Cranberries (about 4 cups)

1 Jalapeño, seeds removed

2 cups of Fresh Cilantro 

1/2 Cup of Sugar (*see recipe note)

3 Teaspoons of Lime Juice (could also use lemon juice or a combination of the two)

1/2 Teaspoon of Salt

  1. Wash and dry the cranberries, jalapeño, and cilantro.
  2. Cut open your jalapeño and remove the stem and seeds. If you want to have less spice, use only half of the jalapeño. Leave the seeds if you want a really spicy relish.
  3. Remove the cilantro leaves from the stems. Discard the stems.
  4. Put 4 cups of cranberries, one jalapeño, 2 cups of cilantro, 1/2 cup of sugar*, 3 teaspoons of lime juice, and 1/2 teaspoon of salt in a food processor. Pulse until you get your desired consistency.
  5. Pour the relish into a bowl, and stir to evenly combine all the ingredients.
  6. Cover and store it in the refrigerator overnight to let the flavors blend and develop.
  7. Serve as a side or use it to dress sandwiches. You can also pour it on top of a block of cream cheese or on top of warm brie to serve as an appetizer.

*Note: This is a tart relish that is meant to complement sweet ham, creamy cheeses, and savory turkey or steak. If you want a sweeter relish, use 1 cup of sugar.

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