Cranberry Salsa (Relish, Sauce)

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“I make this every Thanksgiving and love it. It's really easy and the jalapeño gives it a nice kick. Note, I generally use Cointreau for the orange-flavored liqueur. This recipe comes from a friend who saw it in The Post who apparently adapted it from "Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington. Did you get that? Ha.”

Ingredients Nutrition

  • 16 ounces fresh cranberries
  • 1 orange, washed, halved, seeded and coarsely chopped
  • 1 jalapeno pepper, seeded and coarsely chopped (optional)
  • 1 cup sugar
  • 1 -2 tablespoon Grand Marnier or 1 -2 tablespoon other orange-flavored liqueur


  1. Spread the cranberries on a large plate and freeze for at least 1 hour.
  2. In a food processor or blender, pulse the cranberries, orange and, if desired, jalapeno until evenly chopped. Transfer to a bowl, add the sugar and Grand Marnier or other liqueur and combine. Cover and refrigerate for at least 24 hours to allow the flavors to meld; may refrigerate for up to 5 days.

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