Spicy Cranberry Relish


  • 2 cups whole frozen cranberries, thawed
  • 1/2 cup sugar
  • 1/2 cup cranberry juice
  • 1/3 stick butter
  • 2 tbs prepared horseradish
  • 1 tsp wasabi powder
  • 1 tsp minced jalapeno pepper
  • 1 tbs onion, minced
  • 2 tsp chives
  • 1 tbs garlic powder
  • 1 tsp shallots, minced
  • 1/2 small onion, minced
  • 3/4 cup sour cream
  • 1/2 cup sugar
This is a spicy twist on traditional cranberry relish. The relish contains, horseradish, wasabi powder and a dash of jalapenos. 

  • Melt butter over medium low heat and add the wasabi, jalapeno, onion, chives, garlic and shallots and cook for 15-20 minutes.
  • Remove from heat and cool.
  • Add the cranberries to a sauce pan along with the sugar and cranberry juice. Using medium heat cook until cranberries start to pop. Set aside and cool.
  • Using a food processor or blender, add cranberries and onions then pulse until they are chunky, but not pureed.
  • Pour into a freezer safe bowl or container and add the spices, sour cream, sugar and prepared horseradish.
  • Stir to thoroughly mix.
  • Place the mixture in the freezer.
  • The day before you are serving the relish, remove the relish from the freezer and place in the refrigerator to thaw.
  • The relish will be thick, creamy and pink.

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