This zesty cranberry jalapeno relish is perfectly balanced with raspberries and makes an excellent and unexpected zesty sauce for turkey.
Last year I read an article in Bon Appetite magazine where they concluded that canned cranberry sauce was just as good as a homemade batch. I am a second generation BA subscriber and loyal to the core but I was quite disgruntled!
My homemade Cranberry Raspberry Relish is famous and requested year after year by friends near and far. My mother hordes any leftovers she can get her hands on and uses it for jam or mixes it into her yogurt. My secret is raspberries! Cranberry is so intense on its own it is almost overwhelming. Mixing in a few raspberries mellows the cranberry perfectly.
This year I have been enjoying sweet, spicy fruit combos so I have adapted my classic with some jalapenos. Thanksgiving dinner is often lacking in something spicy. Serving some sort of spicy relish or pepper jelly is a great foil to turkey!
Don’t hesitate to make your own cranberry relish. It is a simple project you can do as far ahead of Thanksgiving as you like. I usually make mine about one week before and shove it to the back of the fridge. When Turkey Day arrives I put it in a pretty dish and serve.
Looking for more amazing Thanksgiving Recipes? Try my Perfect Homemade Whipped Cream. It is also easy to make and may well blow your mind.
Cranberry Raspberry Jalapeno Relish
- 2 jalapeno peppers
- 1 cup water
- 1 1/2 cups sugar
- 12 oz fresh or frozen cranberries
- 6 oz fresh or frozen raspberries
- Remove seeds from jalapenos and discard. Mince the peppers finely.
- In a medium saucepan combine the minced peppers, water, sugar, and cranberries.
- Bring the mixture to boil over medium-high heat and then turn down to a simmer.
- Simmer for 10 minutes.
- Use a potato masher or a wooden spoon to smash the sauce into the size chunks you like. I prefer to leave the sauce somewhat chunky.
- Stir in raspberries. If you are using the frozen ones you can add them frozen.
- Chill the sauce and serve. Leftovers can be frozen.
The Better Baker
Oh Girl! This stuff is SO good! My daughter has made it for family gatherings for years, and it always goes quickly. Thanks for sharing yet another scrumptious recipe with us at Weekend Potluck.
Any time! I’m so glad to know there are other zesty relish lovers out there.
It’s still good after sitting in the fridge for a week?
You bet! I make it weeks in advance and freeze it. You can also leave it in the fridge for 7-10 days. The sugar acts like a preservative.
I can’t wait to make this!!!!!! I love sweet with a kick! Thanks so much 🙂
Me too! I just can’t resist the combo.
Is this eaten with crackers?
I serve it as a sauce to go with the turkey or pour some over a block of cream cheese and serve with crackers. My mother always asks for the leftovers and eats it with plain yogurt or on toast but she also likes Peanut Butter and Garlic Sandwiches so she has unique taste to be sure!
Can you seal this in jars in hot water bath to give as holiday gifts?
Sorry for the delay in getting back to you. I was in the hospital having our daughter and I’m just now catching up on comments! Yes! You certainly can process it up and give. It would be wonderful! Now I’m thinking I might want to do the same 🙂 I would just do it the same way I would do raspberry jam and you should be all set!
I am already working on my Christmas goodie basket contents. This relish will surely be in there with homemade biscuits or soft white rolls. Keep the goodie ideas coming. I love them. I have a triple batch cooking right now.
Thank you, Mary! I’m so glad to know you are enjoying it! If you enjoy making food that gifts well, you might like this nut recipe! https://www.mirlandraskitchen.com/make-lightly-candied-pecans-5-minutes/ I really should put all of my gift ready foods together into one post! Happy cooking and gifting!
Can I can this recipe?
Great question! Yes, you can process jars in a water bath canner for 15 minutes. Add additional time based on a standard altitude table if you live above sea level. You can read more about altitude and water bath canning here: https://www.mirlandraskitchen.com/water-bath-canning-tips-and-equipment/
I used 1 jalepeno and it is perfect for my “non-spicy” family. You can taste the pepper without the heat. Love it!
Thank you! I’m so glad it worked well for you. Jalapenos are SO tricky because they very so much in heat levels. When in doubt I smell it after I have cut it and use less if it smells super spicy. But! Word of warning – don’t put it TOO close to your nose 🙂 Sometimes that doesn’t end well if it is super spicy!