Spicy Red Pepper Cranberry Relish

1. 1

   Put sugar, jalapenos, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.

2. 2

   Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.

3. 3

   Let cool and taste. Add more cayenne or jalapenos if desired. It can be stored in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.