Jalapeño Cranberry Sauce is the perfect side

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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.