This bright cranberry jalapeño sauce packs a punch with its sweet and spicy flavors. It’s perfect for adding a twist to your holiday meals!
It’s great on turkey, but I can’t help but slather it on everything! Plus, it’s super easy to make—you just mix, cook, and serve. Who knew fancy could be this simple?
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are essential for this recipe as they provide the signature tangy flavor. If fresh cranberries are hard to find, frozen ones are a good substitute. Just rinse them before use and don’t worry about thawing!
Sugar: Granulated sugar balances the tartness of the cranberries. For a healthier option, feel free to use honey or maple syrup, but you might need to adjust the amount to taste since they are sweeter.
Jalapeño: The jalapeño adds a spicy kick. If you prefer less heat, consider using a smaller amount or substituting with a milder pepper like poblano. For added heat, use serrano peppers instead.
Orange Juice and Zest: Freshly squeezed orange juice and zest brighten the sauce. If you’re short on oranges, bottled juice can work, but fresh is best! Lemon juice can substitute if you want a different citrus twist.
How Do I Get the Right Consistency in My Sauce?
Getting the sauce to thicken just right is crucial. The key is to cook the mixture until the cranberries burst and release their natural pectin. Here’s how:
- Start by boiling the sugar and water with jalapeños to dissolve the sugar completely.
- Add the cranberries and keep the heat at medium-low, allowing them to burst and break down.
- Stir occasionally to prevent sticking and ensure even cooking.
- If the sauce seems too runny at the end, just cook it a bit longer to thicken it up.
- Once cooled, it will thicken further in the fridge—so don’t worry if it looks a bit loose while warm!
Cranberry Jalapeño Sauce
Ingredients You’ll Need:
- 12 oz fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1/2 cup water
- 1 fresh jalapeño pepper, sliced (adjust based on desired spice level)
- 1 teaspoon finely grated orange zest
- 1/4 cup freshly squeezed orange juice
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 10-15 minutes to cook. Don’t forget to chill the sauce in the fridge for at least 1 hour before serving, so it’s ready to enjoy!
Step-by-Step Instructions:
1. Rinse and Prepare the Cranberries:
Start by rinsing the fresh cranberries under cool water and discarding any that are squishy or damaged. This will ensure your sauce has the best flavor and texture.
2. Make the Base:
In a medium saucepan, combine the water, granulated sugar, and sliced jalapeño. Heat over medium heat, stirring frequently until the mixture comes to a boil and the sugar fully dissolves.
3. Add the Cranberries:
Now, it’s time for the stars of the show! Add the rinsed cranberries, grated orange zest, orange juice, and a pinch of salt to the saucepan. Stir everything together to mix it well.
4. Simmer the Sauce:
Reduce the heat to medium-low. Allow the mixture to simmer, stirring occasionally. Keep an eye on it as the cranberries will start to burst open and the sauce will thicken—this should take about 10-15 minutes.
5. Adjust the Heat Level:
Once the sauce has thickened, remove it from heat. If you want to tone down the spice, feel free to take out the jalapeño slices. If you like a little kick, you can leave them in for added heat!
6. Cool and Chill:
Let the sauce cool down to room temperature. Then transfer it to a bowl or a jar. Cover and chill it in the refrigerator for at least 1 hour. This helps all the flavors meld together!
7. Serve and Enjoy:
This delightful cranberry jalapeño sauce is perfect for serving alongside roasted turkey, grilled meats, or as a zesty topping for sandwiches. Enjoy the sweet and spicy flavors!
Can I Use Frozen Cranberries for This Sauce?
Absolutely! Frozen cranberries work well in this recipe. Just rinse them under cold water before using them, and there’s no need to thaw them first; they’ll cook up beautifully in the sauce!
How Can I Adjust the Spice Level?
If you want a milder sauce, use only half of the jalapeño or remove the seeds and membranes before slicing. For more heat, consider adding additional slices of jalapeño or even experimenting with spicier peppers like serrano!
How Long Can I Store Leftovers?
Store any leftover cranberry jalapeño sauce in an airtight container in the refrigerator for up to 2 weeks. It’s perfect for whipping out whenever you need a zesty condiment!
Can I Make This Sauce Ahead of Time?
Definitely! This sauce can be made up to 3 days in advance. Just keep it covered in the refrigerator until you’re ready to serve. The flavors deepen beautifully when allowed to sit!
