Jalapeño Cranberry Sauce
Spice it up! Jalapeño Cranberry Sauce has a nice kick of spice for you spicy heat lovers! You still have that delicious sweet and tangy flavor of traditional Cranberry Sauce, but this adds that note of heat you have been missing with your turkey dinner, or whatever else you eat with Cranberry Sauce. This is a definite must try!
Add Spice to Your Tradition
Whenever my parents made a turkey dinner, we had that canned cranberry sauce people use. Not a fan! My childhood experience with cranberry sauce was quite traumatic. Well, that’s a little exaggeration. But, I never knew there was such a thing as real, homemade cranberry sauce until I was older. You would thick that wouldn’t be the case since I grew up near a large cranberry farm in New Jersey.
Once I learned how to make my own cranberry sauce, I experimented with some flavor – chipotle, jalapeño, Indian Madras Curry (that one didn’t turn out good, but I tried), and others. My favorite one is this Jalapeño Cranberry Sauce.
Jalapeño Cranberry Sauce
You really need to try this! My mother doesn’t like anything spicy, but she likes this. You get more of the flavor of the jalapeños than the heat.
To get more heat, you can add the seeds, another jalapeño, or you can use serrano peppers which are a hotter but have a similar flavor.
I recommend making this a day ahead and let it sit in the fridge overnight. This lets the flavors meld better and the results are amazing!
What Ingredients Are in Jalapeño Cranberry Sauce?
- 1 12 ounce bag Fresh Cranberries rinsed
- 2 medium Jalapeños, deseeded and diced small
- 1/2 cup Water
- 2 Tablespoons Lime Juice (juice of 1 fresh lime)
- 1 cup Light Brown Sugar
- 1/8 teaspoon Kosher Salt
Ingredient Notes & Substitutions
Jalapeños – if you want it a little spicier, use serrano peppers
Light Brown Sugar – you can use 1/2 cup of granulated sugar and 1/2 cup of brown sugar to make the sauce a little thicker. For a little more flavor, use dark brown sugar or add a tablespoon of honey
How Is Jalapeño Cranberry Sauce Made?
- In a medium saucepan, add the cranberries, jalapenos, water, lime juice, brown sugar, and salt and mix well.
- Bring the mix to a boil then turn the heat down to medium-low and let simmer for 12-15 minutes, or until all the cranberries have burst.
- Allow the sauce to cool about 15-30 minutes to allow the sauce to thicken before serving.
- Store the sauce in the fridge in an airtight container.
What Can I Do with the Leftovers?
The leftovers keep a long time in the fridge in an airtight container. Here’s some suggestions we enjoy:
- Spread it on toast or English muffin
- Use on waffles or pancakes
- Serve this on pork loin, pork chops, or chicken breast
- Use it as a dip for Grilled Shrimp or Jalapeño poppers
Can I Freeze Jalapeño Cranberry Sauce?
Yes! You need to use an airtight container or freezer bag and it’ll stay tasty for up to 3 months. Thaw it on the counter or overnight in the fridge. Slightly warm it just before serving.
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Other Amazing Recipes That You’ll Love!
Juicy Herb-Roasted Turkey Breast
Standing Rib Roast with Vegetables
Marinated Top Round London Broil
French Green Beans (Haricot Verts) with Sliced Garlic and Mushrooms
Jalapeño Cranberry Sauce
Ingredients
- 1 12 ounce bag Fresh Cranberries rinsed
- 2 medium Jalapenos, deseeded and diced small
- 1/2 cup Water
- 2 Tablespoons Lime Juice (juice of 1 fresh lime)
- 1 cup Light Brown Sugar
- 1/8 teaspoon Kosher Salt
Instructions
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In a medium saucepan, add the cranberries, jalapenos, water, lime juice, brown sugar, and salt and mix well.
-
Bring the mix to a boil then turn the heat down to medium-low and let simmer for 12-15 minutes, or until all the cranberries have burst.
-
Allow the sauce to cool about 15-30 minutes to allow the sauce to thicken before serving.
-
Store the sauce in the fridge in an airtight container.
