What do you put in your cranberry relish or sauce?

Adding jalapenos makes a fantastic cranberry sauce for those that enjoy a hint of heat! I started doing that about 10 or 12 years ago when I had an abundance of fresh jalapenos from the garden(also made a Sweet potato/habanero hot sauce about that same time)and love it. I had to make two separate batches, one with and one without. It fantastic over vanilla ice cream! I usually do oranges(blood oranges when I had my tree), walnuts or pecans and Grand Marnier or Cointreau(when slumming, Lol......) but this year I decided to keep it very simple and leave out the nuta and just used sugar and Cointreau.

This recipe is like 37 years old for us.

This is the sauce I usually make. Pecans would go well in it. It's not a relish, though!

Grand Marnier Cranberry Sauce

1 - 12 oz bag of fresh cranberries
3/4 cup of water
3/4 cup of sugar
grated orange rind from one orange
juice from that orange
2 tablespoons of Grand Marnier or Cointreau

Rinse cranberries carefully, removing all questionable fruit. Put water and sugar in a medium saucepan and stir to dissolve. Add cranberries and heat over a low flame, stirring occasionally. Grate the orange rind into the saucepan and stir, then cut the orange in half and squeeze the juice into a bowl and add to the saucepan. Add Grand Marnier and continue to stir over a low heat until most of the berries have popped. Allow to sit until partially cooled (not more than twenty minutes because the cranberry sauce will set). Pour into serving bowl and refrigerate until set.

I'm making a cranberry jalapeno spread for the bloody mary party in the morning. Put a bag of cranberries in the food processor with a jalapeno, cumin, sugar, cilantro, lime juice and some green onions. Process it until pretty chopped up. I pulsed it. Put in the fridge for at least 4 hours. Then, spread softened cream cheese in the bottom of a pie dish or whatever dish you like. Top that with the cranberry mixture and serve with crackers. I've never made it before, so I sure hope it's good! Pecans would have worked with that, also,I think.

I’m sorry but this is what I use. Just have a fondness for it and just put in icebox to chill.


I like a slice on my Friday turkey sandwich.

That's my husband's preference, too. Believe me, there's a can in the fridge.

My wife has a recipe from her family that's been around forever. I'm not a fan of it though.

I actually prefer the jellied stuff in a can.

ETA: Specifically the brand Martini posted. Accept no substitutes.

This one is famous and divisive among employees and listeners of NPR. Been debated for several years. I’ve never tried it.

Mama Stamberg's Cranberry Relish Recipe

2 cups raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tablespoons horseradish

Grind together the cranberries and onion, add the remaining ingredients and mix. Put in a plastic container and freeze. On Thanksgiving morning, move the mixture to the refrigerator to thaw.
Makes 1 1/2 pints.