Paula Deen Cranberry Jalapeño Relish

Paula Deen Cranberry Jalapeño Relish takes 10 minutes and just five ingredients to make a tart, sweet and spicy cranberry sauce with a little heat. Try this easy Thanksgiving cranberry sauce for the holiday table or Sunday dinner, since it's make-ahead friendly and works on any turkey plate.

Simmer the jalapeños in the sugar syrup before the cranberries go in, because that softens them and spreads their heat evenly. Skip it and you get raw, sharp bites of pepper in a sauce that should taste smooth.

Paula lets the cranberries pop and then mashes them with a potato masher, which leaves a chunky relish instead of a smooth jelly. She also stirs in the lime zest off the heat, so its bright flavor stays fresh instead of cooking away.

Paula Deen Cranberry Jalapeño Relish

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

220

kcal

Frozen cranberries simmer in a jalapeño sugar syrup until they burst, then get mashed into a thick, chunky relish. The lime zest goes in at the end, and the sauce firms up as it cools.

Ingredients

• 1 1/2 cups sugar
  

• 1 cup water
  

• 1 (16 oz) bag frozen cranberries
  

• 2 chopped jalapeños
  

• 1 zested Lime
  

Directions

• Start the syrup: Combine half of the 1 1/2 cups sugar and the 1 cup water in a medium saucepan and bring to a boil. Then add the 2 chopped jalapeños and let them simmer until they soften.
• Add the cranberries: Stir in the remaining sugar, then add the 16 oz bag of frozen cranberries. Return the pan to a boil, then lower the heat and simmer for 10 to 15 minutes.
• Mash the berries: Use a potato masher to break down the cranberries right in the pan. Keep mashing until the relish looks thick and chunky.
• Add zest and cool: Remove the pan from the heat and stir in the zest of 1 lime. Then let the relish cool, since it thickens up as it sits.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

How hot is this cranberry jalapeño relish?

It has a gentle kick, not a burn, because the jalapeños simmer in the syrup and the sugar balances the heat. For a milder relish, scrape out the seeds and ribs before chopping. For more heat, leave them in.

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries work the same way in this recipe. They may pop a little sooner while simmering, so start checking around the 10-minute mark.

Can I make this relish ahead of Thanksgiving?

It's a good make-ahead recipe, since it needs to cool and thicken anyway. Keep it covered in the fridge and take it out a bit before serving so it isn't ice cold.

What do you serve cranberry jalapeño relish with?

Turkey is the natural fit, and the sweet, tart heat also works on ham, pork and chicken. It makes a good spread on a leftover turkey sandwich too.

Can I use a fork if I don't have a potato masher?

A sturdy fork or the back of a wooden spoon will break down the berries, though it takes a little longer. Press against the side of the pan to burst any berries that are still whole.