Spicy cranberry relish


  • 1 and 1/4 cups sugar
  • 2 jalapeños, ripe if possible, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 tablespoon grated ginger (substitute powdered ginger if fresh is unavailable)
  • 12 ounces of cranberries
  • 1/2 cup water



1. Combine the sugar, jalapeños, lemon and lime juice, salt, chile powder and water in a medium sauce pan and put over medium-high heat. Stir, as it simmers, until the sugar dissolves, about 2 to 3 minutes.

2. Add the ginger and cranberries and bring the combination to a boil.

3. Once it boils, reduce the heat to medium and stir enough so the cranberries do not burn on the bottom of the pot. Continue to simmer (and periodically stir) until the cranberries soften and there is no liquid remaining in the pot, between 15 to 20 minutes.

4. Allow to cool and refrigerate until it’s ready to be used. It will store for two weeks.

Recipe adapted from David Tanis.


The cranberries before anything has been done to them. They go on sale just a few days before Thanksgiving.

The chopped jalapenos before they were thrown in with the sugar water. Remember to wash your hands after handling.

The sugar, jalapeno water heats up before the cranberries are added.

The cranberry sauce will quickly thicken, especially after it is taken off of the burner.

It’s mostly about the taste, but somewhat about the presentation.

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