Spicy Cranberry-Apple Relish
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sugar
- ¼cup cider vinegar
- 1teaspoon salt
- 1½pound tart, crisp apples, peeled and cut in ½-inch chunks
- 1pound cranberries
- 1tablespoon grated ginger
- 2teaspoons finely chopped jalapeño or Serrano chile
- Pinch cayenne pepper
Nutritional analysis per serving (4 servings)
339 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 8 grams dietary fiber; 73 grams sugars; 1 gram protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
- Step 2
Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
- Step 3
Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Private Notes
Comments
Great recipe and scales up for large gatherings. I modify the recipe using 1/2 cup sugar per 12 oz. package of cranberries. Everyone seems to like the tartness rather than the too sweet version when using 1 cup of sugar. Under cook the apples as carry over heat will finish the apples just fine.
I’ve also added pineapple and larger pieces of fresh ginger. Also, I don’t bother to peel the apples.
For a more tasty treat, broiler roast the jalapeno, serrano chilies and pineapple before using them.
This relish is terrific. It has become a staple on my Thanksgiving table for the past 2 years and I am making it again in 2015.
There were no jalapeños at the store so I used canned and it was just fine.
I loved this. It turned out great! I enjoyed the mix of apples with the cranberries vs. just straight cranberries. I used ginger and a pinch of cayenne, but didn't use the pepper. Next year i will give that a try.
I think I over cooked it... The proof is in the pudding I guess once we get it to the in-laws house. I didn't "gently" stir in the ginger and the cranberries all went to mush.