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!