Move over canned cranberry sauce. This spicy cranberry relish is exactly what your holiday dinner needs. Pair it with your Dutch oven turkey breast or grilled spatchcock turkey for a perfect meal.
If canned cranberry sauce has been a staple on your holiday table for ever, it may be time to spice things up. This easy cranberry relish comes together almost as quickly as you can open a can, and is a bright, fresh accompaniment to your meal. One bite, and you may never go back to canned.
Why You'll Love This Recipe
- You can make it in advance, so it's one less thing you have to do on the day of your big holiday meal.
- It requires only 10 minutes of effort to make.
Ingredients and Substitutions
- Cranberries--You can use fresh or frozen cranberries for this sauce. If frozen, let them thaw for about 15 minutes before processing. Got extra cranberries? Make one of these amazing cranberry recipes.
- Lime--You'll be using the zest and juice of 1 lime for this recipe. You should get about 2 tablespoons of juice and 2 teaspoons of zest. If your lime is a little stingy, taste the finished relish and squeeze in an extra ½ lime, if needed.
- Agave nectar--I use agave here because it dissolves well into the sauce. You could also use honey.
- Jalapeño--If you prefer a milder relish, remove the seeds and white membrane from inside the pepper before blitzing it.
How to Make Cranberry Relish
- Combine the cranberries, jalapeño, lime juice and zest, and agave syrup in a food processor.
- Pulse until finely chopped, stopping and scraping down the sides a couple times to make sure everything is uniform.
FAQs
Make the spicy relish up to 5 days before serving. Store it in an airtight container in the fridge.
Absolutely. Spoon the relish into a freezer safe container or resealable bag and store in the freezer for up to 2 months. Thaw in the fridge before serving.
Tips and Troubleshooting
- Give the relish a good stir before serving to reincorporate any juices that have settled at the bottom.
- Serve extra relish alongside turkey quesadillas for an easy way to use up leftovers.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
More Cranberry Recipes You'll Love
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Recipe
Spicy Cranberry Relish
Ingredients
- 1 bag (12 oz | 340 g) fresh or frozen cranberries
- ⅓ cup agave syrup plus more to taste
- 1 jalapeño coarsely chopped
- Zest and juice of 1 lime
- 1 big pinch kosher salt
Instructions
- Combine the cranberries, agave syrup, jalapeño, lime zest and juice, and salt in a food processor.
- Process until everything is finely chopped, stopping to scrape the sides once or twice, 30 to 60 seconds total.
- Scrape into a bowl. Taste and add more agave syrup, if needed. Cover and chill until you're ready to serve. The relish is best if made at least 30 minutes before serving.
Notes
- Stir it--Give the relish a good stir before serving to reincorporate any juices that have settled at the bottom.
- Storage--Leftover relish can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
- Serving ideas--Serve extra relish alongside turkey quesadillas for an easy way to use up leftovers.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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