Cranberry Jalapeño Relish

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Perfect for poultry or pork.

Cranberry relish alone has that tempting tang that tastes oh-so-good with turkey and ham. But when you add in a little chili pepper spice, you bring the zing too! Jalapeño peppers provides the heat here (and you could go hotter by substituting in serrano pepper instead). It’s a small adjustment that makes a very big impact. Note that this is a chunky dry relish, not saucy. It works very well as a side or as a rustic pork chop topper. 

Cranberry Jalapeño Relish

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Prep Time 15 minutes
Total Time 15 minutes


  • 2 jalapeño peppers seeds removed and minced
  • 1 1/2 cups cranberries
  • 1 lime peeled and cut into small chunks
  • 1/4 cup cilantro chopped
  • 1/2 cup sugar


  • In a food processor, process the cranberries until they are coarsely chopped. Pour them into a glass mixing bowl.
  • Add the jalapeño pepper, lime, and sugar to the cranberry and mix thoroughly.
  • Add cilantro and mix thoroughly.
  • Refrigerate for 2 hours for best flavor and serve.
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UPDATE NOTICE: This post was updated on June 1, 2020 to include new content.
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