Spicy Cranberry Relish Recipe – Thai Chili & Ginger Delight

Last Updated on 1 month by Neha Deshmukh

Spicy Cranberry Relish Recipe – Thai Chili & Ginger Delight

Hey everyone! I’m so excited to share this recipe with you. It’s a little different from the usual Indian fare you find on here, but trust me – this Spicy Cranberry Relish is a total game-changer. I first stumbled upon a similar version during the holidays a few years back, and I knew I had to create my own version, infused with a little Indian flair. The sweet, tart, and spicy combination is absolutely addictive, and it’s become a staple on my festive table ever since.

Why You’ll Love This Recipe

This isn’t your grandma’s cranberry sauce! This relish brings a vibrant kick to the table, thanks to the Thai chili and fresh ginger. It’s the perfect balance of sweet, spicy, and tangy, and it adds a beautiful pop of color to any spread. Plus, it’s surprisingly easy to make – ready in under 20 minutes! It’s a fantastic way to elevate your holiday meals or add a little zing to everyday snacks.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup cranberries
• 2 tbsp coconut sugar
• 1 Thai chili
• ½ teaspoon salt
• 2 tbsp lemon juice
• ¼ teaspoon cayenne pepper
• 1 tbsp ginger, grated
• 1 cup water (approximately 240ml)

Ingredient Notes

Let’s talk ingredients! I always like to share a few tips to help you get the best results.

Coconut Sugar: Benefits and Substitutions

Coconut sugar adds a lovely caramel-like sweetness. It also has a lower glycemic index than refined sugar, which is a bonus! If you don’t have coconut sugar, you can substitute with brown sugar or maple syrup – use about 1.5 tbsp of maple syrup.

Thai Chili: Heat Level & Alternatives

Thai chilies pack a punch! They’re quite spicy, so adjust the amount based on your preference. If you’re sensitive to heat, start with half a chili or remove the seeds. You could also use a serrano pepper or a pinch of red pepper flakes as a substitute.

Cranberries: Fresh vs. Frozen

You can absolutely use either fresh or frozen cranberries. If using frozen, there’s no need to thaw them first – just add them directly to the saucepan. I often use frozen because they’re readily available and just as tasty!

Ginger: Regional Varieties & Flavor Profile

Fresh ginger is key here. I prefer the ginger grown in the hills of North East India – it has a particularly fragrant aroma. But any good quality ginger will work beautifully. Don’t use ginger paste; grating it fresh really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a saucepan, combine the water, coconut sugar, Thai chili, lemon juice, and cayenne pepper.
2. Place the saucepan over medium heat and stir until the sugar is completely dissolved – this usually takes about 2 minutes. You don’t want any grainy sugar left at the bottom!
3. Now, add the cranberries and grated ginger to the saucepan.
4. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally. You’ll notice the liquid starts to evaporate and the relish begins to thicken.
5. Once it reaches your desired consistency – I like mine slightly chunky – remove the saucepan from the heat.
6. If you like, garnish with a little orange zest for a bright, citrusy finish.
7. Let the relish cool completely before serving. It actually tastes even better after it’s had a chance to sit for a bit!

Expert Tips

A few little things I’ve learned along the way…

• Don’t skip the stirring! It prevents the relish from sticking to the bottom of the pan.
• Taste as you go! Adjust the chili and cayenne pepper to your liking.
• For a smoother relish, you can use an immersion blender to lightly blend it after cooking.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustments

My family loves a good kick, but if you prefer a milder relish, simply reduce the amount of Thai chili or cayenne pepper. You can even omit the cayenne pepper altogether.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your coconut sugar to ensure it hasn’t been processed with bone char (some brands do).

Festival Adaptations (Thanksgiving, Christmas)

This relish is amazing with roasted turkey or ham. My friend Sarah always adds a splash of orange liqueur for a festive twist during Christmas.

Make-Ahead Instructions

Yes! This relish is perfect for making ahead of time. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually meld together even more beautifully over time.

Serving Suggestions

This relish is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• Alongside roasted meats like turkey, chicken, or pork.
• As a topping for cream cheese and crackers.
• Swirled into yogurt for a sweet and spicy breakfast.
• Served with Indian snacks like samosas or pakoras for a fusion twist.

Storage Instructions

Store leftover relish in an airtight container in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions!

What is the best way to control the heat level in this relish?

Start with a small amount of chili and cayenne pepper, and taste as you go. You can always add more, but you can’t take it away! Removing the seeds from the Thai chili also helps reduce the heat.

Can I use a different type of chili pepper?

Absolutely! Serrano peppers, jalapeños, or even a pinch of red pepper flakes can be used as substitutes. Just adjust the amount based on their heat level.

Can this relish be made ahead of time? If so, how long will it keep?

Yes, it can! You can make it up to 3 days in advance. Store it in an airtight container in the refrigerator.

What can I serve this relish with besides the typical Thanksgiving/Christmas fare?

Try it with Indian snacks, cream cheese and crackers, or even swirled into yogurt! It’s surprisingly versatile.

Is it possible to make a larger batch of this relish and can it be canned?

You can definitely make a larger batch. However, canning this relish requires specific procedures to ensure safety, and I haven’t personally tested a canning method for this recipe. I recommend following a trusted canning guide if you’d like to preserve it for longer storage.

Enjoy! I really hope you give this Spicy Cranberry Relish a try. Let me know what you think in the comments below!