Cranberry Jalapeño Relish
A sweet and spicy relish perfect for holiday gatherings, combining the tangy taste of cranberries with the heat of jalapeños.
Equipment
- 1 medium saucepan
- 1 wooden spoon
- 1 airtight container for storage
Ingredients
Main Ingredients
- 12 oz fresh cranberries
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 2 jalapeños finely diced
Optional Add-ins
- 1 tsp orange zest
- 1/4 tsp cinnamon
Instructions
Preparation
- Rinse the cranberries under cool water and remove any stems or leaves.
- Finely dice the jalapeños, removing seeds for less heat if desired.
Cooking
- In a medium saucepan, combine cranberries, sugar, apple cider vinegar, and diced jalapeños.
- Bring the mixture to a boil over medium heat. Stir occasionally until cranberries burst and the relish thickens, about 15-20 minutes.
Serving
- Allow the relish to cool to room temperature before serving it with your favorite holiday dishes.
Storage
- Transfer the relish to an airtight container and refrigerate for up to two weeks.
Notes
Pro Tips: Balance the heat by adjusting the amount of jalapeños. Ingredient Substitutions: Substitute apple cider vinegar with white vinegar for a different tang. How to Serve: Pair with turkey, ham, or use as a spread. Storage & Freshness: Keep refrigerated for up to two weeks. Make-Ahead Tips: Prepare in advance and store for a quick holiday side.