This recipe is made by Linda Tegarden.
Ingredients
- 3 lbs jalapeños diced
- 2 cups cranberries
- 5-6 cups sugar depending on how hot the peppers are
- 2 onions diced
- 1/2 cup water
- 1/2 cup Vinegar
- 2 teaspoons mustard seed
- 1 teaspoon turmeric
- 2 teaspoons celery seed
- 1 teaspoon garlic powder
- 1 teaspoon ginger grated
Instructions
- Bring all ingredients to a boil for 10-12 minutes.
- Process for 10 minutes.
- This recipe makes 6 half pints.
- If not canning, you can halve the recipe and store it in the refrigerator for up to 1 month.
- Enjoy on top of cream cheese, as a side for Thanksgiving, or as a glaze for chicken or pork.
Had to improvise because I didn’t have cranberries. Used cherries instead. Still turned out delicious! Definitely a keeper.
Wow, 5-6 cups of sugar? That can’t be healthy! I’m scared to try this, lol.
This relish is amazing! A perfect balance of sweet and heat. I served it at Thanksgiving and everyone wanted the recipe.
Not as good as I thought it would be. The jalapeños were way too hot even with the sugar. Didn’t turn out well for me.
Made this for my family! We all enjoyed it. Sometimes I mixed it with mayo for a dip. Yummy!
Just a thought – why not use different kinds of peppers? Might be interesting…
Yum! But good lord, that’s a lot of sugar! I cut it in half and it was still sweet.
5 stars! I love this recipe. Made it twice already and it’s a hit every time on crackers.
This sounds awesome! I gotta try it on cream cheese. Thanks for sharing!
I don’t know about the sugar. Seems a bit much? How do the jalapeños play with that sweetness?
I’ve never tried this combo before! Is it sweet jalapeño salsa or something? Sounds weird.
Good use of apricots as an alternative to cranberries. Will it taste weird?
Weird? Nah, but I wouldn’t use them. Cranberries are just the best for this kind of relish. 🙄
I don’t think it’ll taste weird! Apricots have that sweet and tangy flavor too. Should be fine! 😊