Ingredients
Simple brine (start 5 min before syrup):
- 1/3 cup salt
- 2 cups warm water
- 1 Tablespoon garlic powder
Syrup:
- 1 cup sugar
- 1/3 cup apple cider vinegar
Relish:
- 12 oz bag whole fresh cranberries finely chopped- can use food processor or blender
- 6-8 jalapeno peppers seeded and finely chopped (about 1-1 1/2 cups) to increase spiciness, do not remove seeds
- 1-2 8 oz cream cheese room temperature
- crackers salami, toasted baguettes
Method
- Mix warm water, salt, and garlic powder until salt is mostly dissolved to make brine. Pour brine over diced peppers and cranberries. Let sit at least 10 minutes.
- Pour brine off cranberry pepper mixture and rinse well (2-3 time) using cold water. Squeeze to remove excess water. Set aside.
- After the berries and peppers have been brining for at least 5 minutes start the syrup. In a medium saucepan add sugar and vinegar. Bring to a boil. Cook for 5-8 minutes until mixture begins to thicken like a syrup. *See notes*
- Remove from heat and add drained cranberry pepper mixture. Stir. Let cool and store in the refrigerator until ready to serve.
- When ready to serve, spoon cranberry pepper relish over cream cheese (room temperature).
- Serve cranberry jalapeno relish over cream cheese with crackers, salami or toasted baguette rounds.
Notes
- Timing is important in this recipe. Start brining the berries and peppers before starting the syrup. Have the berries and peppers ready and drained before the syrup is done cooking otherwise it will thicken too much before you can mix the berries and peppers into it. I typically let the berries and peppers brine for at least 5 minutes before starting the syrup.
- Make sure to remove syrup from heat before adding cranberry pepper mixture. If cranberries and peppers cook, they will lose their texture.
- This relish recipe is delicious on hamburgers, hot dogs, sandwiches, turkey (like cranberry sauce) and more.
- Relish will keep in the fridge in an airtight container for up to 1 week. Do not store cream cheese and relish together. Add relish to cream cheese right before serving.