Best 5 Cranberry Jalapeno Relish Recipes
If you are looking for a delicious and unique relish to add some spice to your next meal, look no further than cranberry jalapeno relish. This tangy and spicy condiment is the perfect addition to sandwiches, burgers, tacos, or even as a dipping sauce for appetizers. Made with fresh cranberries, jalapeno peppers, vinegar, sugar, and spices, this relish is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY-JALAPENO RELISH
This is a fabulous and spicy cranberry relish; the best I have ever eaten!
Provided by Donna Lasater
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 24
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
- Stir together and chill 2 hours before serving.
Nutrition Facts : Calories 20 calories, Carbohydrate 5.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 49.2 mg, Sugar 3.9 g
CRANBERRY-ORANGE-JALAPENO RELISH
This cranberry-orange-jalapeño relish is an easy addition to the Thanksgiving menu since it doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
- Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.
JALAPENO CRANBERRY RELISH
This is a great recipe I found in the San Antonio Express News. So far we've tried it with turkey and fish, and it was great! I also think it would go nicely with beef or pork. Very simple and quick to make. I'm thinking about adding a little orange zest next time. Cooking time is actually refrigeration time.
Provided by texasgal
Categories Low Protein
Time P2DT10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Remove seed and stems from jalapenos.
- Chop jalapenos and cranberries finely.
- Add sugar.
- Refrigerate for 2 days before using. NOTE: The first time I made this, I only refrigerated it for 1 day and it was really good. However, it was even better after 2 days.
Nutrition Facts : Calories 342.4, Fat 0.3, Sodium 2.2, Carbohydrate 88.2, Fiber 5.2, Sugar 79.7, Protein 0.8
CRANBERRY-JALAPENO RELISH
Taken from the Backwoods Home magazine. I recently made this as per directions. However, after using it I decided to cook it and add a tad more sugar, we liked it better this way. So, I have added the sugar amount to include the addition of more sugar. I would also encourage anyone who makes this to use a lime that does not have alot of pith. I used a regular lime this time, but would use a key lime next time. All in all I would make this again, however, it does not replace plain ol jellied cranberry sauce according to my daughter.
Provided by Shirl
Categories Jellies
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Wash cranberries, lime and jalapenos.
- Deseed and remove pith of the lime.
- Grind the cranberries, lime, and jalapenos, I used a food processor.
- Add the sugar and mix well.
- Refrigerate the mixture for at least three hours so flavors can meld.
- Or as we liked it simmered for 1/2 an hour or so (until desired thickness) and cooled.
Nutrition Facts : Calories 129, Fat 0.2, Sodium 2.5, Carbohydrate 33.8, Fiber 5.6, Sugar 23.6, Protein 0.6
JACQUES PEPIN'S JALAPENO CRANBERRY RELISH
Steps:
- Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pâtés.
Tips:
- Choose fresh, firm cranberries: Soft or bruised cranberries will not hold their shape in the relish.
- Use a sharp knife to mince the jalapeños: This will help prevent the seeds from spreading throughout the relish.
- Use a food processor to chop the onion and celery: This will make quick work of the task and ensure that the vegetables are evenly chopped.
- Taste the relish before serving and adjust the seasonings as desired: You may want to add more sugar, vinegar, or jalapeños depending on your personal preference.
- Serve the relish immediately or store it in a covered container in the refrigerator for up to 2 weeks: The relish will develop more flavor over time, so it is best to make it at least a day before serving.
Conclusion:
Cranberry-jalapeño relish is a versatile condiment that can be enjoyed in a variety of ways. It is perfect for topping grilled meats, fish, or poultry. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to enjoy it, this relish is sure to add a delicious and festive touch to your next meal.
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