Holiday or Any Day Cranberry Salsa
🇲🇽 Mexican-izing the Cranberry: From Canned Jelly to Spicy Citrus Salsa
For most of my young life, cranberries were a culinary no-no. Or, more accurately, a culinary aversion. Growing up Mexican American, cranberries weren't exactly a staple at our holiday table. Our spreads were bursting with the vibrant, rich flavors of tamales, fragrant rice, pots of simmering beans, and a symphony of spices and heat. Cranberries? Not so much.
When they did make an appearance, it was usually from one of my Tias in the form of that infamous, jiggly, cylindrical crimson mold that slid out of a can with a “plopping” sound. You know the one. That wobbly blob of "relish" that had zero resemblance to anything fresh or appealing. It's no wonder I had no desire to do anything with cranberries for years. My palate, accustomed to the bold, and often spicy notes of Mexican-American cooking, simply couldn't connect with it.
Then, about ten years ago, my mom, surprisingly served up a homemade cranberry relish, vibrant with fresh fruit and a hint of orange. And something shifted in my mind and my taste buds. This dish was bright, it was fresh, it was the perfect mix of sweet and tart, it was... good. Suddenly, I saw the potential. The tartness of the cranberry, when balanced, was actually quite lovely.
I truly love my Mom’s cranberry relish dish, BUT, I wondered: could I make this dish a bit more authentically Mexican in flavor? Could I infuse this newfound appreciation with the flavors that truly speak to me—the spicy, savory, and sweet symphony that defines Mexican-American cuisine?
That's where the real fun began. I took my mom's delicious base and started to play. I imagined a cranberry relish that felt less like a side dish for turkey and more like a vibrant salsa ready to use as a topping on ANYTHING!
💡 The Reinvention:
My first thought? Limes. The original recipe called only for oranges and orange juice, but for me, nothing beats the bright, zesty punch of fresh lime juice. It's a foundational flavor in so much of our Mexican cooking, and it instantly brings that "salsa" feel. So my version keeps the orange and zest, but now also has the addition of lime juice.
Next, the sweetness. I decided to stick with the white sugar or agave for a clean, bright sweetness that wouldn't compete with the spices, keeping the focus on the citrus and heat.
And then, the spices. I ultimately decided to keep the original complexity of cloves, only using a tiny pinch since they are so powerful. This gives the relish a unique, pungent depth. But now I needed a little bit of heat, so, in went a tiny pinch of chipotle powder for that smoky warmth, and for me, the addition of some finely minced jalapeño. Oh, the jalapeño! It provides a fresh, green heat that transforms the relish from a sweet side to an exciting, dynamic salsa.
And for that delicious crunch so common in our desserts? Toasted pecans. Finally, a generous handful of fresh, chopped cilantro. That herbaceous brightness is the signature of so many of my favorite dishes. Again, this is how I like it. I am crazy about cilantro, but I know it’s a very polarizing herb so it can just be used as a finishing topping so as not to exclude those without the same appreciaton - same goes for the nuts if there are any allergies.
So now, when I make my cranberry relish for the holidays, it's a celebration of flavor, heritage, and personal taste. It’s still got the vibrant cranberries and the sunny orange (rind included for extra zest!), but it’s been transformed. It’s got the lime, the subtle spice, the hint of chile, and the fresh cilantro that Mexican-izes it!
📖 Your Reinvented: Latino-Style Orange Cranberry Relish Recipe
This vibrant and chunky relish blends classic cranberry and orange with bold Mexican-American flavors—spicy, savory, and perfectly sweet.
Yields: Serves 8
Prep Time: 15 minutes, plus overnight refrigeration
Ingredients:
12 oz. cranberries (fresh with stems removed, or frozen)
1 cup White Granulated Sugar OR 2/3 cup Agave Nectar
1 medium navel orange, washed, cut into wedges (with the rind on)
3 tablespoons fresh lime juice
Tiny Pinch of Ground Cloves (approx. 1/8 teaspoon)
Pinch of Chipotle Powder or Cayenne (approx. 1/8 teaspoon, optional, for smoky heat)
1/2 jalapeño, seeded and finely minced (optional, for fresh heat)
2 tablespoons chopped fresh cilantro (optional for topping)
1/2 cup Pecans, toasted and roughly chopped (optional, can also use pistachios)
Instructions:
Prepare: Wash the small navel orange thoroughly before cutting it into wedges (the rind is used for intense flavor). Toast the pecans lightly in a dry pan until fragrant, let them cool, and chop them roughly. If using, seed and finely mince the jalapeño.
Combine & Process: Using a food processor or blender, place the cranberries, your chosen sweetener (white sugar or agave), orange wedges (with rind), lime juice, ground cloves, chipotle/cayenne (if using), and the optional jalapeño into the bowl or blender.
Pulse: Pulse or process until the cranberry mixture is still pleasantly chunky.
Fold In Nuts: Transfer the relish to a bowl and fold the chopped pecans in by hand. This ensures they maintain their maximum crunch and texture!
Refrigerate: Cover and refrigerate for at least 8 hours or, ideally, overnight. This step allows the essential oils from the orange rind and the spices to fully infuse the relish, developing a much richer and more complex flavor.
😋 How to Enjoy Your Mexican-ized Cranberry Relish:
Forget just serving it with turkey! This versatile relish is bursting with flavor and can elevate so many dishes:
As a Salsa for Tacos: Spoon it onto grilled chicken, pork carnitas, or even fish tacos for a sweet, spicy, and tangy kick.
With Cheese & Crackers: Pair it with a creamy goat cheese, robust cheddar, or even a salty cotija on crackers or crusty bread for an unexpected appetizer.
Over Cream Cheese: Serve a dollop over a block of cream cheese with tortilla chips for an easy and impressive party dip.
Grilled Meats: It makes an incredible glaze or accompaniment for grilled pork chops, chicken, or even a seared steak.
Breakfast Boost: Stir a spoonful into your morning yogurt, oatmeal, or even top it on some sweet potato hash.
Sandwich Spread: Add a layer to your next turkey sandwich or elevate a traditional Cuban sandwich (Cubano) for a burst of sweet, spicy, and tangy flavor that cuts beautifully through the rich pork and ham.
As a Chutney with Roasts: Of course, it's still fantastic with traditional holiday roasts, offering a fresh, exciting alternative to traditional cranberry sauce.