Sweet and Spicy Cranberry Relish
This sweet and spicy cranberry relish is a contemporary take on the traditional cranberry sauce. Spiced with jalapeño and brightened with lime juice, it will become an instant holiday favorite.
Ingredients
- One (12-oz) bag fresh or frozen cranberries, rinsed and patted dry
- 1 cup granulated sugar
- Juice and grated zest of 1 lime (about 2 tablespoons juice and 1 teaspoon zest)
- 1 jalapeño or red serrano pepper, seeded and finely diced
- 1/4 large red onion, finely diced
Instructions
- Place the cranberries, 3/4 cup sugar, and half the lime juice and lime zest in a food processor and pulse just until the cranberries are somewhere between coarsely and finely chopped.
- Add the jalapeño and red onion and pulse just a few more times to combine. Taste and, if desired, add more sugar and/or the remaining lime juice and zest to taste. Let rest at room temperature until the sauce starts to get juicier as the sugar dissolves, 15 to 20 minutes.
- Cover and refrigerate for at least 2 hours and preferably up to 24 hours to allow the flavors to meld. Stir to recombine before serving.
Notes
- Make it in advance--The relish can be made and frozen for up to 2 months before using. To freeze the cranberry relish, place the relish in a resealable plastic bag and place it flat in the freezer. To thaw, place in the fridge overnight or submerge the frozen bag of sauce in a bowl of cold water.
- Reduce the sugar--If you prefer a more tart relish, reduce the sugar to 3/4 or 2/3 cup.
- Dietary--This recipe is suitable for gluten-free, dairy-free, vegan, and vegetarian diets.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 20g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.002g | Sodium: 0.4mg | Fiber: 0.1g | Sugar: 20g