Fresh and citrusy, this cranberry pepper relish is sure to impress your guests.

  • 1 hour
  • Makes 10 servings

Cranberry Pepper Relish


  • 1-1/4 cup diced bell pepper (1/2 inch)
  • 1 medium jalapeno pepper, seeded, diced (1/4 inch)
  • 1 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon freshly grated orange peel
  • 1 tablespoon freshly grated lime peel


  1. Spray medium saucepan with nonstick cooking spray.  Heat over medium heat until hot.  Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender.  Add the remaining ingredients to pan.  Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop.  Cool 15 minutes.

  2. Place cooled mixture into food processor or blender container.  Cover; pulse on and off until slightly chunky.  Season with salt and pepper as desired.  Serve at room temperature.  

    Cook's Tip: The relish can be covered and refrigerated for 1 hour and served cold, if desired.  It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes.  Heating may intensify the spiciness of the relish.

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