recipes from the escobosa kitchen

Spicy Red Pepper Cranberry Relish

Absolutely impeccably balanced sweetness and spice. Delicious.

source New York Times
for about 66 people
  • 1 cup sugar
  • 2 red jalapeños or pasilla peppers, seeded and finely diced
  • 1 tablespoon lemon juice
  • 0.25 teaspoon cayenne
  • 0.5 teaspoon salt
  • 1 tablespoon ginger, grated
  • 1212  ounces cranberries, fresh
  1. Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
  2. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
  3. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.