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A white serving bowl holds the Cranberry Orange Relish recipe with dried cherries and jalapeño pepper.
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5 from 1 vote

Cranberry Relish With Orange, Dried Cherries & Jalapeño

A festive, sweet–tart–spicy holiday relish that starts with canned cranberry sauce and becomes pure Christmas magic thanks to fresh citrus, apple, dried cherries, jalapeño, and toasted almonds.
Prep Time15 minutes
Cook Time15 minutes
Cooling and Resting2 hours
Total Time2 hours 30 minutes
Course: condiment, holiday side
Cuisine: American
Servings: 14 servings
Calories: 145kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 2 cans 14 oz each whole-berry or chunky cranberry sauce
  • ½ cup fresh orange juice from 1 large orange
  • Zest of 1 large orange
  • 1 Granny Smith apple peeled, cored, and grated
  • 1 –2 small jalapeños seeded and finely diced (use 2 for extra heat)
  • ¾ cup dried cherries roughly chopped
  • ½ cup sliced almonds toasted
  • Pinch of salt
  • Optional: 1–2 teaspoons honey or maple syrup for extra sweetness
  • Optional: Extra orange zest for brightness at the end

Instructions

  • Toast the Almonds:
Place the sliced almonds in a dry skillet over medium heat. Stir frequently for 3–4 minutes until lightly golden and fragrant. Transfer to a plate to cool.
  • Warm the Cranberry Base:
In a medium saucepan, add both cans of cranberry sauce. Warm over medium-low heat until loosened.
  • Add Fresh Ingredients:
Stir in the orange juice, orange zest, grated apple, and diced jalapeño.
  • Simmer:
Let the mixture gently simmer for 10–15 minutes, stirring occasionally, until the apple softens and everything blends together.
  • Finish the Relish:
Remove from heat. Stir in the dried cherries and toasted almonds. Add a pinch of salt and taste.
  • Add honey/maple if sweeter is desired.
  • Add more jalapeño or zest if you want more zing.
  • Chill:
Allow the relish to cool to room temperature before transferring it to the refrigerator. Chill at least 2 hours (or overnight)—it thickens and tastes even better as it rests.

Notes

Make-Ahead Friendly: Keeps 5–7 days in the refrigerator.
Serving Ideas: Perfect with turkey, ham, pork tenderloin, charcuterie boards, baked brie, or leftover sandwiches.
Heat Option: Leave in some jalapeño seeds for a spicier relish.
Nut Substitutions: Walnuts or pecans can replace almonds, but toasting is always recommended for flavor.
💛 For more serving suggestions, ingredient swaps, and cozy inspiration, take a peek at the post above — I promise it's worth the scroll. 

Nutrition

Calories: 145kcal | Carbohydrates: 31g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 86mg | Fiber: 2g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg