Cranberry Jalapeno Relish

cranberry relish
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins

Make this relish a day ahead to allow the flavors to meld and the heat from the jalapeño to mellow. Or, for more heat, leave the pepper seeds in.


1cup water
1cup sugar
1-- (12-ounce) package cranberries
2-- fresh jalapeños, seeded and finely chopped
1tablespoon chopped fresh cilantro
1/4teaspoon cumin
2 to 3-- green onions, sliced
1tablespoon fresh lime juice


  1. Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and allow to cool.
  2. Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.

Nutritional Info *per serving

  • Calories 90
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 5mg
  • Carbohydrate 24g
  • Fiber 2g
  • Protein 0g
  • Trans Fat 0
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 0
  • Iron 0