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Erica Galindo
Celebrating Food, Faith and Family
Last edited on: April 13, 2016.

This is one of my all time favorite holiday relish dishes – Orange Cranberry Jalapeno Relish. I always use fresh cranberries and like to prep a day or two in advance so all the flavors have time to meld. I love the combination of the cranberry flavor with the citrus and the slight hint of Jalapeno. It not only tastes like an heirloom recipe, but is also a deep beautiful color and will look gorgeous on your holiday table.

Orange Cranberry-Jalapeno Relish
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
  • 2 pounds fresh cranberries
  • 1½ tablespoons granulated sugar
  • 3 medium oranges, peeled and roughly chopped
  • 2 persimmons, peeled, cored and diced
  • 3 teaspoons finely grated orange zest
  • 5 Jalapeno peppers, seeded and chopped
  • ¾ cup sugar
  • ¾ cup jalapeno-cranberry jelly* available at specialty food stores
  • 2 tsp each of cumin and fresh minced thyme
  • 3 tablespoons chopped fresh mint leaves ( 1 tbsp reserved for garnish)
  1. In a medium saucepan boil the cranberries and 1½ tablespoons sugar in just enough water to cover them for 10 minutes. Remove from heat and cool.
  2. Place half the chopped oranges, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse for 1 minute.
  3. In a medium sized glass serving bowl, stir together the cranberries with the jalapeno mixture, then stir in the jelly, cumin, thyme, 2 tblsp mint and remaining orange pieces. Chill the relish for at least 1 hour. Garnish with remaining chopped mint. Serve chilled or at room temperature. Can be prepared up to 2 days ahead.

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