If you’re looking to add a bold, flavorful kick to your table, Jalapeño Cranberry Relish is a must-try. This lively condiment takes the classic sweet-tart flavor of cranberries and gives it a modern, spicy edge with the heat of jalapeño peppers. The result is a fresh, zippy relish that pairs beautifully with everything from roast turkey to cream cheese on crackers.
At first glance, cranberry relish may seem like a strictly seasonal side dish reserved for the holidays. But this upgraded version, with jalapeños bringing in heat and complexity, proves it deserves a place on the table year-round. The tartness of the cranberries is perfectly balanced by a touch of sugar, while the jalapeños introduce just the right amount of heat to keep things interesting. A hint of lime juice or orange zest can also add a citrusy brightness that elevates the whole flavor profile.
What makes this relish stand out is its versatility. Serve it with Thanksgiving turkey or roasted pork for a punch of color and flavor. Spread it on a sandwich for a gourmet upgrade, or spoon it over cream cheese for an effortless party appetizer. It’s also a great companion to grilled chicken or fish, cutting through the richness with its sharp, spicy tang.
The texture is equally appealing – finely chopped cranberries mixed with minced jalapeños and herbs like cilantro or parsley give the relish a chunky, fresh consistency. Unlike traditional sauces that are cooked down, this relish is often raw or only lightly cooked, which helps preserve the vibrant color and the distinct taste of each ingredient.
In a sea of heavy holiday dishes or bland condiments, Jalapeño Cranberry Relish stands out with bold flavor, freshness, and heat. It’s easy to make ahead, keeps well in the fridge, and adds instant character to both casual meals and special occasions.
In short, Jalapeño Cranberry Relish is a small dish that makes a big impact. Whether you’re spicing up a holiday spread or looking for a fresh topping to elevate everyday dishes, this zesty relish is a flavorful game-changer.
This recipe is made by Linda Tegarden.
Ingredients
- 3 lbs jalapeños diced
- 2 cups cranberries
- 5-6 cups sugar depending on how hot the peppers are
- 2 onions diced
- 1/2 cup water
- 1/2 cup Vinegar
- 2 teaspoons mustard seed
- 1 teaspoon turmeric
- 2 teaspoons celery seed
- 1 teaspoon garlic powder
- 1 teaspoon ginger grated
Instructions
- Bring all ingredients to a boil for 10-12 minutes.
- Process for 10 minutes.
- This recipe makes 6 half pints.
- If not canning, you can halve the recipe and store it in the refrigerator for up to 1 month.
- Enjoy on top of cream cheese, as a side for Thanksgiving, or as a glaze for chicken or pork.
I followed it pretty closely but mine came out a little too sharp? Maybe I should’ve used apple cider vinegar instead of regular. Still tasty though.
Had to improvise because I didn’t have cranberries. Used cherries instead. Still turned out delicious! Definitely a keeper.
I ain’t never tried jalapenos with cranberries. Seems odd… but who knows!
Just too much going on for me. I prefer a simple relish. Sorry!
Yuck! This went straight in the trash. Too sweet and spicy for my taste. I honestly don’t understand the hype.
How long does this last in the fridge? If I can’t can it, I need to plan better.
It should last for about a month in the fridge, just like Linda mentioned! Planning is key!
I’m not sure about this. Who puts jalapenos in relish? Sounds weird to me.
This relish is incredible! I served it with cream cheese and it disappeared in minutes. Definitely making it again!
Is it really 5 cups of sugar? Seems like too much to me. Maybe start with 3 and adjust after? Just a thought.
Why 10 minutes and then process for 10? Seems like an odd combo. I’m not a canning expert but I’d rather simmer longer for the cranberries to pop. Still, the taste sounded legit.
Uh, 6 half pints? That’s an awful lot. Just makes 2 for me plz.
Made this last week—so good on cream cheese. I went closer to 5 cups sugar since my jalapeños were pretty mild, and it was perfectly sweet without being weirdly candy-like. Will definitely do again!
I didn’t think cranberries and jalapeños would mix well, but this is surprisingly good! Who knew?!
Umm, why so much sugar? Are you sure this is healthy? I prefer recipes that aren’t so sweet.
This sounds amazing! Can’t wait to try it for Thanksgiving dinner!
I was skeptical at first. Jalapeños and cranberries? Seemed like a strange idea! But it turned out great! Will definitely make it again.
Wow, 5-6 cups of sugar? That can’t be healthy! I’m scared to try this, lol.
Delicious, but I don’t understand how it makes 6 half pints? It only filled two for me. 🤔 ⭐⭐⭐
Why would anyone put jalapenos in a relish? Sounds weird.
Made this last weekend—sweet, spicy, and honestly way better than store-bought. I used 5 cups sugar because my jalapeños were mild and it was perfect on cream cheese.
what is vinegar for? idk if it gonna be good or bad…
Too much sugar! I cut it down to 2 cups and it still tasted great, but I like my food on the less sweet side.
This might be a bit too spicy for me, but my husband loves it! Not for the faint of heart!
This relish is amazing! A perfect balance of sweet and heat. I served it at Thanksgiving and everyone wanted the recipe.
Tried to make it and ended up burning it. Do not take your eyes off it while it’s boiling!
Not bad, but I prefer my relishes to be sweeter, this was a bit off from what I expected. ⭐⭐⭐
Garlic powder + ginger + mustard seed sounds right, but mine came out too hot and I almost regretted it. Could be my peppers—still delicious.
I don’t like spicy stuff, but this was way too sweet. Maybe cut down on sugar next time? 3.
OMG, this is perfect for my Thanksgiving table! Gonna impress my family for sure. Thanks for sharing!
I’m not a canning expert, but the instructions were straightforward. I did the half-pint jars and it sealed fine. Tastes like Thanksgiving in a jar.
Nice! “Thanksgiving in a jar” is exactly what I’m after 😄 Did you follow the 10–12 min boil + 10 min processing timing even for your batch size?
Followed the boil time but my mixture never really thickened. After processing it was okay, just more runny than I expected. Maybe I needed more cook time? Flavor is still strong.
I only had one bag of cranberries and kinda eyeballed the rest… and wow I think the ratios saved it? It turned out great with the chicken.
One bag and eyeballed the rest? Wow. I would’ve thought it’d be too tart or too sweet… but if it tastes good then hey. I’m curious though—did you end up using the full sugar amount or just guessed that too?
That’s awesome—honestly relish is one of those things where “eyeballing” can still work if the peppers/sugar/vinegar balance stays roughly right. Glad it turned out great on the chicken!
The heat was too much for me! I thought halving the jalapeños would help, but it still burned my tongue. Not for the faint of heart!
“Process for 10 minutes” — in what water bath? Pressure? That part wasn’t clear to me, so I winged it. If you’re new, I’d include more canning specifics.
This relish is absolutely amazing! I used it for Thanksgiving and everyone loved it! ⭐⭐⭐⭐⭐
Sounds interesting, but I’ve never mixed sweet and spicy. Is this really good? 1/5.
Not as good as I thought it would be. The jalapeños were way too hot even with the sugar. Didn’t turn out well for me.
Can I use frozen cranberries? Do I need to change anything? Anyone try it?
Made this for my family! We all enjoyed it. Sometimes I mixed it with mayo for a dip. Yummy!
5 stars! I added some pineapple to it too. Extra sweetness! 👍🏻
This relish blew my mind! Sweet and spicy at the same time? Yum! Perfect for holiday gatherings.
YUM! I made this for Thanksgiving and everyone loved it. Definitely a keeper!
Just a thought – why not use different kinds of peppers? Might be interesting…
Brought it to a party, and people thought I spent hours cooking! So easy and delicious! 5 stars!
I was skeptical, but wow, this is a game changer! So good on crackers with cream cheese.
Crackers and cream cheese? Really? That sounds weird. Maybe it’s just me but I don’t think it would taste good.
I tried it too and it was AMAZING! Perfect amount of heat! ❤️
Yum! But good lord, that’s a lot of sugar! I cut it in half and it was still sweet.
I forgot the ginger and it still turned out great. Guess I lucked out! LOL.
That’s awesome! Sometimes mistakes lead to the best discoveries. I might try it without ginger, too!
This sounds amazing! 😍 Never thought of cranberries with jalapenos. Can’t wait to try it!
Relish on cream cheese? Nahh, I just eat it straight from the jar. So good!
Ok but where do you even buy canned cranberries? Gotta be dried or something??
You can find canned cranberries at most grocery stores, usually in the aisle with the sauces and preserves. They’re super convenient for recipes like this!
5 stars! I love this recipe. Made it twice already and it’s a hit every time on crackers.
This sounds awesome! I gotta try it on cream cheese. Thanks for sharing!
I don’t know about the sugar. Seems a bit much? How do the jalapeños play with that sweetness?
I halved it like the directions say, but I think my jar size was smaller so I didn’t get the same “6 half pints” result. Not a big deal—just adjust and it’s fine.
Yeah that sounds about right—jar size/packing can really throw off the “6 half pints” total even if you halved everything correctly. I’ve had the same thing happen with relishes.
Y’all saying this is good must have some weird taste buds. I think it’s gross, just saying.
Uhh… what kinda mustard seed? I just used regular ones from the store. Hope it works. ⭐⭐
This sounds amazing! I love sweet and spicy combinations. Can’t wait to try it!
Relish? Isn’t that for hot dogs? LOL. I’ll stick with ketchup.
Never thought of putting jalapenos in relish. This is gonna be interesting!
I was skeptical at first. Jalapenos and cranberries? Really? But it actually tastes great! Will be making again for sure. ⭐⭐⭐⭐
Sounds yummy!!! I want to make it! Where can I get jalapeños tho?
Yummy yum yum! My new favorite relish! Took some to my neighbor and she couldn’t get enough either!
Absolutely loved this! The sweetness of cranberries mixed with the heat from jalapeños is just perfect! Will make it again for Thanksgiving!
Yum! Sounds great for holiday gatherings! Can’t wait to try this myself!
I think it’s too sweet. How about less sugar next time?
Not gonna lie, I used way more garlic powder because I like it. It still worked. Next time I’ll stick to the measurements though.
Wait, 5–6 cups sugar feels like WAY too much 😅 I tried something like this once and it was basically candy. I’m glad yours worked though—maybe I’ll do 3 cups and see. Also, do you mean 10 minutes processing in a canner or just blender?
Honestly that sounds perfect—garlic powder is one of those “to taste” things. I like your attitude about adjusting and it still turning out! Did you notice it got any sharper after processing?
I’m skeptical about this combination, jalapenos and cranberries together? Seems weird… but might give it a try.
I thought the same thing at first, but trust me, it’s surprisingly good! The sweetness of cranberries really balances the heat of the jalapenos. You won’t regret trying it!
Hey, can I use frozen cranberries? I’m not sure if fresh is a must? ⭐⭐⭐
Way too much sugar for me. I know it depends on pepper heat, but 6 cups feels like candy. I cut it to 3.5 cups and it still turned out good—just not as thick. Still a keeper though.
Totally get you—6 cups is basically sweet jam territory 😅 I’ve done it closer to 3-4 cups and it’s still tasty. Good note on thickness too!
Just made a batch, and it’s super yummy! Perfect balance of sweet and spicy.
Are you serious? 5-6 cups of sugar?? That sounds like a toothache waiting to happen. I’ll pass.
I don’t really like jalapenos, but my grandma used to make something similar. Maybe I’ll give it a shot.
I made this but used way less sugar. It was still good but very tangy. Next time I will try it as is!
Absolutely love this relish! It’s a perfect balance of sweet and spicy. 👍
I tried it yesterday and it was way too sweet for my taste. Maybe I used too much sugar?
Just made it and it’s super easy! I can’t wait to try it with cream cheese! Thanks, Linda! ⭐⭐⭐⭐⭐
My grandma used to make something like this but without the cranberries. This is a fun twist! Gonna give it a shot.
I don’t know about cranberries in relish. Seems kinda weird. Hope it’s good for you!
Sounds delicious! The cranberries should add a unique flavor. Can’t wait to hear how it turns out!
This relash is a waste of time. Just eat the peppers raw. 🤷♂️
I dunno… jalapeños and cranberries? Seems like a weird combo to me.
I’ve never tried this combo before! Is it sweet jalapeño salsa or something? Sounds weird.
This might be delicious but I don’t trust the canning steps written here. Like… “process for 10 minutes” how? Water bath? Pressure canner? I’m confused.
Not what I expected. The jalapeños were too spicy for my taste. I’ll stick to regular cranberry sauce. 2/5.
I totally get it! Jalapeños can be really hot for some people. Have you tried using bell peppers instead? It might give you that sweetness without the heat! 😊
This is actually dangerously good. I ate it with a spoon (after it cooled) and then thought, wait—should I be doing that? Answer: yes.
This is a wild combo! Never thought jalapeños and cranberries would work together, but boy was I wrong. Absolutely delicious!
So spicy! But I like it with cream cheese, it was yummm!!!
I added some pineapple to mine and it turned out great! Just a suggestion if you want something differently. ⭐⭐⭐⭐
Pineapple? Really? That sounds weird. I don’t think that would taste good with jalapeños and cranberries. 🤔
I love the idea of pineapple! I bet it adds a nice sweet touch. I’m gonna try that! 🍍👌
Good use of apricots as an alternative to cranberries. Will it taste weird?
Weird? Nah, but I wouldn’t use them. Cranberries are just the best for this kind of relish. 🙄
I don’t think it’ll taste weird! Apricots have that sweet and tangy flavor too. Should be fine! 😊
My family loved it! I used it on pork chops and everyone asked for the recipe.
This relish is soooo good!!! I put it on everything! 5 stars!
Why would you mix those flavors? Jalapenos seem too hot for cranberries. I don’t get it. 🤷🏻♂️ ⭐
This sounds amazing! Can’t wait to try it for Thanksgiving!
Tried making it, but I used dried cranberries. Didn’t turn out great. Note to self: use fresh next time!
I wonder if you could add some mango to this recipe? Might be yummy! 4/5.
I tried halving it like the directions say and it still made a ton. My family ate it before I could even get it to cream cheese.
That ain’t relish! That’s just spicy jam. Idk what y’all are talking about. 2 stars.
My mom used to make something like this! I can’t wait to try your version. Reminds me of home! 😊
Y’all, this recipe had way too much sugar for my taste. I cut it down and still found it overly sweet. ⭐⭐
Tried it for Thanksgiving and it was a hit! Everyone loved it! Thanks Linda!
It’s good, but I forgot the mustard seeds… still okay I guess lol.
Can I use frozen cranberries? I have some in my freezer from last year. Also, what’s the point of the mustard seeds?
Why would anyone mix cranberries with jalapenos? Eww.
Made this last weekend—WOW. The jalapeños + cranberries combo is shockingly good, not just “hot.” I used a little less sugar and it still set nicely. Great on cream cheese.
Easy to follow. Just what I needed for my Thanksgiving spread. Thanks for sharing!
Looks good, but where do you even buy jalapeños in winter? 🤔
I’m glad you found it easy! I made it last year, and it was a hit! Perfect balance of spicy and sweet.
I can’t believe how good this is on sandwiches. The cranberries make it bright and it clings to everything. My family asked for jars for Christmas.
The flavor is amazing but mine came out a bit runny. I think I undercooked it because I was trying to be quick. Next time I’ll boil a little longer before processing.
I made this last night and it’s so good! Used it on some cream cheese and it was a hit!
Honestly, I don’t think turmeric belongs in everything. It gave a slight earthy note that I didn’t love. Maybe I used too much (whoops).
Not bad. I may try it again but cut the garlic powder in half next time.
Yum! Just made a batch and had it with chicken… drooling over the leftovers!
I was skeptical at first but made it last night. It’s too sweet for my taste, I suggest less sugar!
Thanks for the feedback! I’ll definitely try it with less sugar next time. Maybe even substitute it with something else?
I made this for Thanksgiving and got so many compliments! Definitely a new family favorite.
Too much sugar for my taste, and the jalapenos were WAY too hot! I could barely eat it.
This is way too complicated for me. I just wanted a simple relish! Going back to store-bought.
Quick question: if you’re not canning, do you still need to boil/process? I made it and it’s in the fridge but I’m worried I’ll have to toss it.
Parents loved it! Will make it again for Thanksgiving! 10/10 would recommend.
Turmeric + celery seed is a bold choice. I wasn’t sure, but now I get it—there’s a warm, savory note behind the sweetness. Nice recipe.
Shouldn’t the jalapenos be less spicy? I thought this was gonna be mild. Maybe my peppers were strong?
Jalapenos can vary in heat, so your experience might differ from others. You could try milder varieties next time!
This recipe is lit! Made it for my friends and they can’t stop eating it! Yum!
YUM!
Wow, I never thought to put jalapeños with cranberries! This is gonna be my new go-to for entertaining.
Quick question: “process for 10 minutes” using what method? Like canner/pressure canning or just a food processor? I almost messed it up because the wording is weird. Ended up doing food processor and it was still tasty.
Halved the sugar and it was still too sweet for my taste. Not sure it needs that much sugar honestly.
I thought it was great! But maybe you could try adding some lime juice instead of so much sugar for a twist.
Too sweet? I dunno, I think jalapeños make it spicy enough that sugar balances it out. Just me, I guess.
My batch came out kinda bitter? Not sure if I grated the ginger too fine or if I left seeds in the peppers. Next time I’ll remove more pith/seeds and maybe use less ginger.
My eyes are watering from chopping those jalapeños, but the relish is worth it. Used 6 cups sugar like it says (pepper were HOT). Sweet-heat balance is on point.
That sweet-heat balance is exactly why I love this relish! I always end up using closer to 5 cups sugar when my jalapeños are extra spicy too—good call noting the heat level. Did you add any extra vinegar or keep it true to the 1/2 cup?
Very nice relish! Tastes balanced and not just sugary. Also the mustard seed gives it a little pop. Would definitely make again.
Totally agree—cranberries really cut the heat without making it weirdly sweet. The mustard seed pop is the best part! I’m definitely keeping this in rotation.
Wait, I thought processing for 10 minutes means canning time? I didn’t do water bath yet 😅 Any chance you can clarify the safest method? I love the flavor idea though!
Made this last week—wow. Sweet, tangy, and the jalapeño heat actually shows up. I ended up using closer to 5 cups sugar (my peppers were mild). Great on cream cheese with crackers.
Easy peasy! I skipped the mustard seeds because I couldn’t find any at the store.
Not sure about the turmeric + celery seed combo—was a weird flavor at first but then it grew on me. Now I get why people keep making it.
I followed it pretty close, but 5–6 cups sugar feels wild. Ended up closer to 4.5 cups and it was still plenty sweet. Would recommend tasting as you go.
Totally agree on tasting. I’ve had jalapeños that were basically mild, and 5 cups would’ve been way too much for us. 4.5 sounds perfect—thanks for the real-world note!
5-6 cups sugar is indeed wild 😅 My peppers were HOT though, so I used 6 and it still didn’t taste “sweet” to me—more like balanced heat. Either way, tasting while it boils is key.
Celery seed + mustard seed combo is a sneaky genius move. I’m usually skeptical of relishes, but this one actually feels balanced. Would recommend!
I tried it as a glaze for pork and it was okay, but mine separated a little. Could be the vinegar or processing time—still tasted good though.
I was skeptical about the turmeric + celery seed combo, but it works. The relish tastes “spiced” not just hot-sweet. Next time I’ll dice a little smaller for a smoother texture.
Made this for a potluck and it was a hit! Even my kids loved it (and they usually avoid anything with peppers).
The vinegar to water ratio is weird to me. I thought it’d be too sharp, but after processing it mellowed out. Still, I’d cut jalapeños next time.
Totally agree on cutting jalapeños next time—mine always ends up spicier than expected. That vinegar/water combo surprised me too, but yeah, it mellows after processing.
Maybe it’s the processing that fixes the sharpness. I used less vinegar once and it was kinda flat 🤷♂️. Also, do you mean 1/2 cup water AND 1/2 cup vinegar? Seems like a lot for 3 lbs peppers but could be right.
My jalapeños were extremely hot and I used 6 cups sugar. It was still spicy—good, but I wouldn’t call it mild at all. Next time I’ll go to 7 maybe.