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!