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Jalapeño Cranberry Sauce

4

30 min

Jalapeño Cranberry Sauce

Jalapeño Cranberry Sauce Photo 1

Time

30 min

Serving

8 persons

Calories

132

Rating

4.00★ (70)

Cuisine

Author: Victoria Buriak
This jalapeño cranberry sauce is moderately spicy, but not overpowering. Made with a bit of sherry to enrich the flavor, it's lovely alongside your Thanksgiving or Christmas turkey but also makes a lovely condiment for sandwiches or even an interesting topping for vanilla ice cream. Leave some jalapeño seeds in if you like it spicier!

Ingredients

  • water: 1 cup
  • white sugar: 1 cup
  • bag fresh cranberries: 1 piece (12 ounce, drained)
  • medium jalapeno peppers: 3 piece (minced)
  • lemon juice: 2 tsp
  • sherry: 0.5 cup

Metric Conversion

Stages of cooking

Jalapeño Cranberry Sauce Photo 21
Jalapeño Cranberry Sauce Photo 32
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  1. Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes. Add cranberries, jalapeño peppers, and lemon juice; return to boil.
    Jalapeño Cranberry Sauce Photo 2
  2. Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
    Jalapeño Cranberry Sauce Photo 3
  3. Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.
    Jalapeño Cranberry Sauce Photo 4

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