Jalapeño Cranberry Sauce ignites a table revolution! A daring fusion that combines the sweet tanginess of cranberries with the fiery kick of jalapenos, you will love it! Your guests will be asking you for the recipe!
This isn’t just a sauce; it’s an experience, blending tradition and innovation to bring a new level of zest that will tantalize your senses. It’s perfect for those who don’t settle for mundane and are always looking for ways to spice up their dining adventures.
Whether you’re complementing your Thanksgiving turkey or seeking an exciting twist to your usual sandwich spread, our Jalapeño Cranberry Sauce is the bold choice that will transport your meals from ordinary to extraordinary.
Spicy and tangy
I love this spicy tangy sauce with roasted chicken, pork, venison and lamb. You can absolutely pour it over cream cheese for an amazing appetizer to serve with crackers. Have you ever tried a peanut butter sandwich with spicy cranberry sauce? Don’t knock it until you have tried it! I really love it!
You can absolutely use fresh jalapeños instead of canned jalapeños for this recipe. But during the holidays I usually have my hands full with so many chores and kitchen duties that canned jalapeños are a time saver. I also like the tangy vinegar snap that canned jalapeños add to the dish.
An easy recipe for novice cooks
Like most sauces, Jalapeño Cranberry Sauce has much better flavor when made a day in advance. The recipe is so easy that it is a quick task that you can complete ahead of your holiday feast. If you have a beginner cook volunteering to help, this recipe is perfect!
Honestly, I double my recipe for Jalapeño Cranberry Sauce because I always eat double portions. Cranberry sauce is my favorite part of the holiday meal! Add a little South Texas flavor to your next holiday spread!Print
Jalapeño Cranberry Sauce is the perfect side
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups (480ml) 1x
12 oz. fresh cranberries (340g)
1 cup water (240ml)
1 cup sugar (200g)
1 tbsp. orange zest (6g)
Juice of 1 orange
½ cup chopped jalapeños, canned or fresh (120g)
Place the cranberries in a 2 qt. (2lt) saucepan. Add water, sugar, orange zest and orange juice and bring to a simmer. Simmer over medium low heat for 10-12 minutes, until the mixture is thick. Press the cranberries with the back of a spoon while cooking to soften and mash.
Remove from the heat and stir in the jalapeños. Allow to cool completely.
Store in the refrigerator.