Auntie Louise’s Cranberry Jalapeno Relish
Tuesday, November 24, 2009
cranberries
One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.
This is what happened a few weeks ago when I dined with my old friend, DeMarcus. The swoon-worthy topic of conversation? Cranberry Sauce.
I know what you’re thinking. Of all the delectable things on the table at Thanksgiving, we’re talking about Cranberry Sauce here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. Auntie Louise’s Cranberry Jalapeno Relish to be exact.
DeMarcus fell in love with this sweet-tart delight when he dined one year at G.Fu’s house. G.Fu was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!
It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.
And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.
Another reason I love this recipe – this is the note that came with it:
“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”
Hear, hear!
Auntie Louise’s Cranberry Jalapeno Relish
Cranberry Jalapeno Relish
Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Auntie Louise.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10-12 servings
Ingredients
Preparation
- Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you do not want the berries pureed.
- Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.
Print Recipe
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I AM SO AMAZINGLY EXCITED TO EAT THIS TOMORROW!!!!!
This is the best cranberry sauce I have ever eaten. I will forever be grateful to Auntie Louise. Delicious.
aw, that is so sweet, Anne Marie! I’m sure you just made Auntie Louise’s day
[...] then spike with freshly cracked black pepper, and top generously with a brown sugar crumble.2. Auntie Louise’s Cranberry Jalapeno Relish Cranberry Jalapeno RelishSweet, tart, and spicy, the addition of jalapeno and lime gives a swift [...]
[...] you will never buy the weird canned stuff again.A few years ago I experimented with this recipe for Cranberry Jalapeno Relish with Lime and Cilantro. If you’re looking for not-yo-momma’s-cranberry-sauce, give this zesty little one a try. It’s [...]
Can this be canned/ If so how long process time
Is there really a need to put the berries in a food processor? Â Will the berries not pop on their own when cooked? Â Just wondering if I would mess this up by skipping that step?
Hi Sabrina, you don’t necessarily have to process the cranberries. They will pop on their own, but you’ll just end up with a chunkier style sauce.
Happy Thanksgiving!