Cranberry Pepper Relish

Our first experience with a spicy, sweet pepper relish was with the well known Harry and David’s brand.  Their pepper and onion relish was a big hit with our family.

Since then my wife’s family has started making their own versions of this delicious condiment with great success.  After an east coast trip we made, including a visit to a cranberry bog farm, my wife created this cranberry pepper relish recipe with some of the fresh cranberries we brought home. It turned out great.

Relish has come a long way since its humble beginnings.  Its origins date back hundreds of years, from all over the world, and provided folks a way to preserve a mix of vegetables.  The vegetables were typically diced or finely chopped and mixed with vinegar and a variety of spices. It was normally not sweetened and was recognized as one of the earliest condiments served in, or with many dishes.

Today relishes are made with a huge variety of ingredients and are made unsweetened, sweetened, spicy, and all points in between.  Our cranberry pepper relish recipe is a delicious mix of sweetness, combined with a little spice. The cranberries add a hint of tartness that helps compliment the spicy sweetness and adds a beautiful dark red color to the finished product.

How To Serve Cranberry Pepper Relish

This cranberry pepper relish can be served with, or in, many recipes.  It could be used as a sweet glaze on meats or on a sandwich made from your leftover Thanksgiving Day turkey.  For a little variety, try serving it right along with our homemade whole cranberry sauce recipe at your next Thanksgiving dinner. They’re both sure to be crowd pleasures.

One of our favorites ways to eat it is served over a block of cream cheese and spread it on crackers. You can also mix it in with the cream cheese to make a dip for crackers or sturdy chips.  However you choose to serve it, we’re confident you’ll love. Give it a try and let us know what you think.

Preserving Note:  for preserves, I place clean lids and jars in a frying pan filled with boiling water to sterilize. I’ll roll the jar in boiling water, remove it and fill/seal right away. Make sure the top of the jar is clean of debris before placing the lid/ring on.   I always have a couple of jars/lids in the boiling water and add more as I remove one. I can’t remember the last time this method hasn’t worked for me.

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Cranberry Pepper Relish

Ingredients

• 2 cups cranberries finely chopped
• 2 each red peppers seeded and finely chopped
• 2 each jalapeno peppers seeded and finely chopped
• 2 each serrano peppers seeded and finely chopped
• 2 cups vinegar white or apple cider
• 4 ½ Tbsp powder pectin
• 5 cups white sugar
• Cayenne pepper to taste

Instructions

1. Wash cranberries and prep peppers (seeds and membranes removed). Chop fine in a food processor (or by hand).
2. Add cranberries, peppers, and vinegar to a large pot. Over medium heat, bring to a boil.
3. Slowly add pectin powder and mix in as you go.
4. Once pectin thoroughly mixed in, add sugar.
5. Add cayenne pepper to get to the level of heat you’re looking for.
6. Could add ½ tsp butter to prevent foaming.
7. Bring cranberries to a rolling boil for one minute (a boil that can’t be stirred down).
8. Pour into sterilized ½ pint jars and seal.

To Serve

1. Pour over plated cream cheese. Serve with assorted crackers.

Note: For Preserves

1. I place clean lids and jars in a frying pan filled with boiling water to sterilize. I’ll roll the jar in boiling water, remove it and fill/seal right away. Make sure the top of the jar is clean of debris before placing lid/ring on. I always have a couple of jars/lids in the boiling water and add more as I remove one. I can’t remember the last time this method hasn’t worked for me.

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