Fresh Orange Cranberry Jalapeño Relish (or Dip or Salsa!)
This bright, fresh and slightly spicy take on traditional Thanksgiving cranberry sauce is a welcome addition to our dinner table. It requires no cooking and has a fraction of the sugar of the regular canned stuff. As a bonus, it doubles as an appetizer—serve as a salsa with chips or as a dip with softened cream cheese and crackers! Adapted from Bon Appetit.
Ingredients
- 1 bag Fresh Cranberries
- 1 Orange zested and cut into supremes, then chopped
- ⅓ C Sugar
- ½ medium Red Onion minced
- 1-2 Jalapeños minced (remove seeds and membranes for milder heat)
- ¼ C Fresh Mint roughly chopped
Instructions
- Prepare all ingredients by washing and cutting per instructions above.
- Add cranberries to bowl of food processor fitted with a blade attachment. Pulse a few times until the cranberries are roughly chopped.1 bag Fresh Cranberries
- Add sugar to cranberries and pulse 1-2 more times.⅓ C Sugar
- Stir sugared cranberries with remaining ingredients. Allow to macerate for at least 2 hours and up to overnight. Serve with entrée of choice. Enjoy!1 Orange, ½ medium Red Onion, 1-2 Jalapeños, ¼ C Fresh Mint
Notes
- Refrigeration: This cranberry jalapeño relish tastes best when it has had a bit of time to marinate. You can make it up to a day ahead. Freezing is not recommended.
- Make-Ahead Tip: If you want to make it even further in advance, just omit the mint. It will keep for 3-5 days in the refrigerator (or longer, but it might get watery). Mix in the mint an hour or so before serving to keep the color vibrant.
- Taste and adjust. The overall flavor profile of this relish should be sweet-tart and a little spicy. If there's too much heat for your palate, add more sweet orange or sugar. Not hot enough? Add another jalapeno. The ingredient amounts aren't set in stone, so just tweak until you find the right balance.
- For lower glycemic impact, swap in agave nectar for sugar.
- With Meat: Pile it onto turkey or roast chicken, use it as a bright condiment for pork, or pair it with grilled fish for an unexpected pop of brightness. You can also mix a few tablespoons into pan drippings for the fastest, freshest pan sauce ever.
- As Salsa: Grab a bag of tortilla chips and call it a day. It’s also excellent spooned over leftover turkey tacos or with melty quesadillas.
- Dippity-Do-Da: For the world’s easiest appetizer, make cream cheese cranberry jalapeno dip—pour the relish over a block of softened cream cheese or a bed of whipped cream cheese and serve with crostini or crackers. The creamy-cool base with that sweet-spicy cranberry zing? Delightful!
- Cheese Please: Upgrade your cheese board by serving it next to softened goat cheese or spooned atop baked brie.
Nutrition
Calories: 51kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 67mgFiber: 2gSugar: 10gVitamin A: 113IUVitamin C: 14mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!