Spicy Red Pepper Cranberry Relish

Ingredients

• 1 cup sugar
• 2 large jalapeños, preferably red, seeded and finely diced
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon cayenne
• 1 tablespoon grated ginger
• 12 ounces cranberries

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    475 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 123 grams carbohydrates; 8 grams dietary fiber; 107 grams sugars; 0 grams protein; 586 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 cups

Preparation

1. Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
2. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
3. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

30 minutes