This unique twist on the ordinary cranberry sauce recipe isn’t only great to have for your Thanksgiving dinner — jalapeño cranberry sauce is also the perfect spread for a turkey sandwich!
Even with the addition of jalapeños, this sauce is very mild, which makes it perfect for anyone. The best part is, if you prefer a cranberry sauce with more of a kick, you can leave in the veins and seeds. Adjust the level of spice as you prefer, and enjoy something a little different this holiday season!
After you make this recipe, spice up a cocktail! Here’s how to make a Jalapeño-cranberry cosmo!
Helpful tip: Always remember to wear gloves when working with fresh chilies.
Fun fact: The heat in chilies comes from capsaicin, which is mostly concentrated in the seeds and veins. The hottest part of the actual chili flesh is the part closest to the veins.
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Jalapeño cranberry sauce
- 3/4 cup water
- 3/4 cup sugar
- 2-3/4 cups whole cranberries, fresh or frozen
- 1 large or 2 small jalapeños, seeded, deveined, and minced
- In a medium saucepan over medium-high heat, bring water and sugar to a boil.
- Add cranberries and jalapeños and return to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Pour into a bowl, cover, and cool completely at room temperature. Once cooled, refrigerate until ready to serve.
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