Cranberry Relish Cranberry Relish

Author: Canadian Living

Chef Taylor's interest in Mexican food inspired the addition of minced jalapeño pepper to a fresh cranberry relish.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: October 2003



Remove rind from orange; chop rind and place in food processor. Working over food processor to catch juice, cut off white pith; cut between membrane and pulp to release fruit into processor.

Add cranberries, jalapeño pepper, maple syrup and salt ; blend until fairly smooth. Let stand for at least 1 hour. Add up to 2 tbsp (25 mL) sugar to taste, if desired. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional facts <b>Per 1/4 cup (50 mL):</b> about

  • Sodium 1 mg
  • Protein trace
  • Calories 36.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 10 g


  • Iron 1.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 25.0
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Cranberry Relish