No introduction necessary. Cranberry sauce is an essential condiment for a holiday feast, so here’s how I do it. The jalapeño adds a subtle but savory flavor. Feel free to leave it out for an excellent and traditional sauce.

  • 1 c water
  • 1 c sugar
  • 12 oz of fresh cranberries
  • 1 orange, peeled and diced
  • 1 jalapeño, de-seeded and diced (for more heat, leave the seeds in)

1.  In a medium saucepan, over medium heat, bring the sugar and water to a boil.

2.  Add cranberries, oranges and jalapeños.  Boil for 10-15 minutes until the sauce is thick and the cranberries have popped.  Stir often to prevent burning on the bottom.

3.  Remove from heat.  I pour mine into a mason jar and let cool to room temperature.  Refrigerate and enjoy!

One Comment on “Jalapeno Cranberry Sauce

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