This Jalapeno Cranberry Sauce is a delightful twist on the classic Thanksgiving side dish, blending the tangy sweetness of fresh cranberries with the spicy kick of jalapeno peppers. Perfectly balanced with a hint of citrus, this sauce is a versatile condiment that pairs beautifully with roasted turkey, grilled chicken, or even as a topping for cream cheese and crackers. It’s a vibrant and flavorful addition to any holiday table, adding a little heat and a lot of zest to your meal.
Ingredients:
- 12 ounces (340g) fresh cranberries (rinsed and drained)
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup orange juice (freshly squeezed is best)
- 1-2 jalapenos, finely diced (seeds and ribs removed for less heat, optional)
- Zest of 1 orange
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Instructions:
- In a medium saucepan, combine the sugar, water, and orange juice. Stir over medium heat until the sugar dissolves.
- Add the cranberries, diced jalapenos, orange zest, cinnamon (if using), and salt. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
- Taste and adjust the sweetness or spiciness by adding more sugar or jalapeno as desired. Keep in mind the flavors will meld as the sauce cools.
- Remove from heat and allow the sauce to cool to room temperature. It will continue to thicken as it cools.
- Transfer to a serving dish or an airtight container and refrigerate for at least 2 hours or overnight for best flavor.
Tips:
- For an extra kick, leave some jalapeno seeds in the sauce.
- Use leftover sauce as a glaze for pork chops or mix it into a sandwich spread.
Enjoy this bold and zesty take on a holiday classic!
