• Total Time: 20 minutes
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Serves: 6
  • 1 Habanero pepper
  • 2 Packages (6 ounces each) Driscoll's Raspberries, divided
  • 1/2 Cup Granulated sugar
  • 10 Ounces Fresh or frozen cranberries
  • 1/3 Cup Orange juice
  • 1/2 Tbsp. Fresh ginger, grated
  • 1 Tsp. Orange zest
  • 1 Tsp. Ground allspice
  • 1/4 Tsp. Kosher salt
  • 1 Tbsp. Red wine or balsamic vinegar
  • Turn a gas burner on high flame. Spear the habanero with a fork and roast directly over the flame on all sides until charred and soft, turning as necessary. (Alternatively, broil in the oven directly under high heat, turning every 20-30 seconds to achieve char on all sides.) Set aside to cool. Slice down the middle, remove and discard the seeds and stem.

  • Mince the habanero meat and add to a medium, heavy bottomed saucepan. Add the cranberries, one package of raspberries, sugar, orange juice, ginger, orange zest, allspice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until thickened—about 10-12 minutes. Lower the heat and stir in the remaining package of raspberries and the vinegar. Continue to cook until the berries have just softened but are not breaking down, about 1-3 minutes. Store covered in the refrigerator for up to one week.

  • Tips and Tricks
    Habaneros are spicy peppers. If your skin is sensitive, protect your hands by wearing latex gloves while handling the habanero pepper.

Rated 5 out of 5 by from Twist on a classic! I love this recipe because it takes a classic thanksgiving side and updates it to give it an extra kick! Of course, you can adjust the amount of habanero in the recipe to suite your tastes, but I used extra!
Date published: 2017-11-05
Rated 5 out of 5 by from Raspberry Haberno Relish Sizzle! I made this spicy salsa for a backyard bbq. I made one batch following the recipe and in another I substituted stevia for the sugar and it came out fantastic! It went with everything we grilled: hot dogs, hamburgers (both meat and vegetarian) steaks, chicken and shrimp. Finally, I served it over ice cream for those who couldn't get enough of it. The spicy sauce cut through the sweetness of the ice cream. Ingenious! I should have tripled the recipe everybody loved it. Needless to say, there was none leftover. Must make more!
Date published: 2018-06-16
Rated 5 out of 5 by from Raspberry haberno relish Sweet and spicy delight I made this for Christmas instead of cranberry sauce. Best decision I ever made. I now have a new tradition.
Date published: 2017-12-29
Rated 5 out of 5 by from Delicious! Made for Thanksgiving, an amazing, spicy twist on a traditional favorite! Has a great after flavor. Dances on the tongue
Date published: 2017-11-20
Rated 5 out of 5 by from Family favorite I actually made this for myself but my family loved it so much I had to make another batch. It was out of this world.
Date published: 2018-01-07
Rated 5 out of 5 by from The more you eat this, the more you'll like it! Made this with organic berries (and cranberries) for a Mother's Day cook-out. Every one of my guests asked for seconds; then thirds and then the recipe! Driscoll's Berries ROCK!
Date published: 2018-05-18
Rated 5 out of 5 by from Yummy in my Tummy! Spicely nicely when you eat makes you tingle all the way down to your feet!
Date published: 2018-02-11
  • y_2018, m_6, d_21, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_7
  • loc_en_US, sid_25816d8a-4892-458d-9ac7-8d6b475c663d, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_driscolls
  • bvseo_sdk, net_sdk,
  • CLOUD, getReviews, 16ms
Calories 130
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 85 mg
Total Carbohydrates 32 g
Dietary Fiber 6 g
Sugar 23 g
Protein 1 g