Easy Jalapeño Cranberry Sauce

Thanksgiving is coming up and that means cranberry sauce! This recipe is easy and flavorful. It only takes a few minutes to make and it’s perfect for any Thanksgiving feast. Whether you’re looking for a classic cranberry sauce or something with a little bit of spice, this recipe is sure to please. So get ready to impress your guests with this delicious jalapeno cranberry sauce!

Cranberry sauce is a staple of holiday dinners, and so many of us have memories of the canned sauce poured straight from the can to a plate on the dinner table.

These days, lots of people make their own sauce, and if you’re looking to branch out from the classic, this jalapeño cranberry sauce is a great recipe.

The sour, sweet, and spicy flavors are amazing, and unforgettable. They’re a perfect side dish for a Thanksgiving feast.

Ingredients

• 1 12 ounce bag fresh (or frozen) cranberries, picked and rinsed
• 1 cup water
• 1-1/4 cup white sugar
• 1/2 cup diced jalapeño, with seeds and ribs removed (more if you like it really spicy)
• 2 tablespoons lemon juice
• zest of one lemon

Recipe

1. Rinse the cranberries thoroughly, and pick out any soft or spoiled berries.
2. Combine the sugar and water in a medium-sized pot on the stove, and stir to dissolve the sugar in the water.
3. Add the cranberries, jalapeños, zest, and juice and cook on medium-high heat until it comes to a boil. Reduce heat and simmer for 15 minutes.
4. Around ten minutes, taste the sauce for desired heat, and add additional jalapeños if desired, or a little sugar if needed.
5. Test with a cold spoon to see if the sauce is thick enough.
6. If desired, puree the sauce with an immersion blender.
7. Cool completely before serving. This can be made several days in advance and stays fresh in the fridge for at least ten days.

Is Making Homemade Cranberry Sauce Worth It?

Absolutely. Cranberry sauce is one of the easiest things you’ll make for a holiday meal, and one cool thing is that it can be made days in advance. Experts say that if it’s chilled properly in the fridge, it can last at least ten days! So this is one of the first things you can make as you prep Thanksgiving or any other big meal, and set it aside until dinner time!

How to Prepare Cranberries

Cranberries are a very sturdy berry, similar to apples with their thick skin. They are somewhat shelf stable, and can stay fresh in your fridge (uncooked) for three or four weeks.

But even if you use berries straight from the store, you need to rinse and sort them before using. Wash the berries in the sink, and then allow them to sink or float in a bowl. Those that sink are spoiled and should be tossed. Those that float are good to eat!

Tips for a Perfect Sauce

First things first. Do not make cranberry sauce in your favorite white shirt! Cranberries stain, and as they cook, they pop and splatter a great deal. Wearing an apron or something that can withstand the spray is a good idea.

Also, because they splatter as they cook, it’s important to cover the dish with a lid whenever you’re not stirring or checking the berries. The popping berries spray juice out, and it can burn!

Chop the jalapeños finely, and remove the seed and pith, especially if you are concerned about it being too hot. It’s a fun decorating idea to add a few pepper slices on top of the finished dish to let people know it’s a spiced sauce, rather than a classic one.

Some recipes list the quantity of peppers to add, but as peppers vary so much in size, I suggest dicing the peppers and measuring them in a cup. I start with 1/2 cup, and add to the recipe. I taste the recipe as it nears completion, and add a little extra jalapeño if needed, just cooking it a few extra minutes. If it’s a little spicy, add more sugar one spoonful at a time to cut the heat.

Be sure to simmer the dish for at least 15 minutes. Cranberries have a lot of pectin, which is a natural thickener. As they simmer, the pectin is released and the sauce thickens beautifully. Test the sauce by adding some to the back of a cooled or cold spoon. If the sauce sticks nicely, it is done!

What to Do with Leftovers?

Cranberry sauce can last two weeks in the fridge (less if it’s left on the Thanksgiving table for hours as you eat and then relax). Be sure to get it back in the fridge if you want it to last. You can freeze it for two months, securely covered to avoid the freezer taste soaking into the sauce.

Sometimes, once the turkey is gone, people forget to enjoy their cranberry sauce. Instead of letting one of the most flavorful (and healthy) sides go to waste, check out this list of ideas for using leftover cranberry sauce.

More Recipes You May Enjoy:

• The Best Crock Pot Cranberry Sauce Recipe
• 4-Ingredient Instant Pot Cranberry Sauce
• How to Make Canned Cranberry Sauce Taste Homemade!

If you’re looking for a new and interesting cranberry sauce recipe this holiday season, give this jalapeno cranberry sauce a try! It’s easy to make and is sure to be a hit with your guests. Enjoy!