Jalapeno Cranberry Sauce
This Jalapeno Cranberry Sauce takes the classic holiday condiment to an exciting new level. Cranberries are simmered with whole cinnamon sticks, fresh orange peel, and just the right amount of jalapeño for a subtle, and slightly spicy sauce that adds a burst of flavor to any Thanksgiving or Christmas dinner.
Cranberry sauce has long been the unsung hero of the holiday table, and this version proves it can be both simple and show-stopping. With just a few simple ingredients and minimal effort, you can make it ahead of time, freeing up space in your kitchen on busy holiday mornings. Whether spooned over your turkey or served alongside glazed ham, this easy to make sauce elevates any holiday meal and always gets people coming back for more.
Try serving this holiday cranberry sauce with Turkey Sliders on Hawaiian Rolls, Warm Brussels Sprouts Salad, and Pull Apart Bread Rolls with Homemade Butter.
Why You’ll Love This Jalapeno Cranberry Sauce
- Quick and Easy- From start to finish, with just a few simple ingredients, this sauce comes together quickly, giving you big flavor without any fuss.
- Make ahead convenience- You can prepare it days in advance and let the flavors meld, so it’s ready whenever you need it and one less thing to worry about on the holiday table.
- Way better than canned- Nothing beats the fresh, bright flavor of homemade cranberry sauce. More vibrant and far surpasses anything from a jar.
- Flavor combination- It’s sweet and tangy at first, and then just when you least expect it, there’s a little kick that surprises you.
Versatile- Beyond the holiday table, this cranberry sauce is delicious spooned over cream cheese as a dip, spread on sandwiches, served on a cheeseboard, or tucked into wraps and quesadillas.
Why Cranberries Belong On Your Holiday Table
Cranberries have been a part of American tables for centuries, and it’s easy to see why. Early Native Americans not only ate them fresh and dried but also used them in sauces, stews, and even as natural dyes. When the Pilgrims arrived, they adopted cranberries as a staple because they were abundant, tart, and packed with nutrients.
In 1912, Marcus L. Urann, a lawyer turned cranberry farmer in Massachusetts, revolutionized the way we enjoy cranberries by canning them for the first time. Before this, cranberries were only available fresh for a few weeks each fall. Urann’s innovation made it possible to enjoy cranberry sauce year-round and helped establish it as a staple on Thanksgiving tables across the country.
Key Ingredient Notes
- Cranberries- Use fresh cranberries for this sauce. Look for firm, plump cranberries with a deep red color. Avoid any that are soft, shriveled, or have blemishes.
- Orange juice and peel- Use 100% orange juice (not from concentrate) for the best flavor. It adds natural sweetness and balances the tart cranberries nicely. A bit of fresh orange peel adds a bright, citrusy flavor.
- Sugars- I like a mix of light brown sugar and granulated sugar for sweetness with a hint of caramel flavor.
- Jalapeños- I char the jalapeños in a dry cast iron skillet first to bring out a smoky flavor, then remove the skins. This step is completely optional. Remove the seeds and veins for a milder sauce, or leave them in if you like it spicier. Adjust the heat to your taste.
- Cinnamon sticks- Gives the sauce a bit of warmth and a touch of holiday spice.
How To Make Spicy Cranberry Sauce
STEP 1: Blister the jalapeños (optional). Heat a dry cast-iron skillet over medium heat and blister the jalapeños until the skins are lightly charred. Let them cool slightly, then peel off the skins, remove the seeds and veins, and set aside. If you prefer, you can skip this step and just add the raw jalapeños directly to the cranberries.
STEP 2: Combine the ingredients. In a medium saucepan, add the cranberries, sugar, brown sugar, water, orange juice, cinnamon stick, orange peel, and chopped jalapeños.
STEP 3: Bring to a boil. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
STEP 4: Cook and mash. After about 5 minutes, when the cranberries begin to pop, press them gently against the pan with a wooden spoon. Continue cooking and stirring until the berries break down and the sauce reaches a jam-like consistency, about another 5 minutes.
STEP 5: Cool and serve or store. Carefully remove the cinnamon sticks. Let the sauce cool to room temperature, then serve or refrigerate until ready to use.
Tips For The Best Jalapeno Cranberry Sauce
- Make it ahead of time- Cranberry sauce actually tastes better if made a few hours or even a day in advance. I like to make mine the night before Thanksgiving. This allows the flavors to meld together, making the sauce even more delicious on the big day. It also takes one thing off your list and makes your holiday prep a little easier.
- Simmer, don’t boil. Keep the heat moderate. A gentle simmer allows the cranberries to burst naturally and prevents the sauce from scorching on the bottom of the pan. Stir occasionally to make sure the mixture cooks evenly.
- Experiment with warm spices. Don’t be afraid to try small amounts of nutmeg, fresh ginger, clove, or allspice. These spices add a cozy, holiday warmth to your sauce. Start with just a pinch, and taste as you go.
- Cover to prevent a skin. If you’re refrigerating the sauce, I like to press a piece of plastic wrap directly onto the surface. This helps prevent a thin skin from forming on the top while it chills.
FAQs
Absolutely! You can skip the jalapeños for a classic, sweet-tart sauce. The rest of the recipe stays the same, and it will still be flavorful and delicious.
Yes! Just add them directly to the saucepan without thawing, they will cook down the same way fresh cranberries do.
The heat depends on your jalapeño preparation. Removing the seeds and veins keeps it mild, while leaving them in makes it spicier. Adjust to your personal preference.
Yes, you can easily double the ingredients. Use a larger saucepan so there’s plenty of room and it doesn’t boil over.
Store your cranberry sauce in an airtight container in the refrigerator. It will stay fresh for up to 1-2 weeks, or freeze for up to 2-3 months.
Cranberry Sauce Variations
- Ginger kick- Add 1-2 teaspoons of freshly grated ginger while cooking the cranberries. It adds a warm, zesty flavor that pairs beautifully with the tartness of the berries.
- Red wine infusion- Replace part of the orange juice with about 1/3-1/2 cup of red wine while cooking the cranberries. This adds an extra level of flavor and makes the sauce taste a bit more grown-up and sophisticated.
- Nutty crunch- Fold in a handful of chopped toasted walnuts, pecans, or pine nuts. The crunch adds texture and a slightly nutty flavor.
- Spice it up- Experiment with spices like star anise, cardamom, or cloves for a different aromatic twist.
Did You Make This Recipe
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Jalapeno Cranberry Sauce
Ingredients
- 12 oz fresh or frozen cranberries
- 1-2 jalapeno peppers, charred, skinned, seeded, and finely chopped
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 2/3 cup orange juice
- 1 cinnamon stick
- zest of 1 orange
Instructions
- Heat a dry cast-iron skillet over medium heat and blister the jalapeños until the skins are lightly charred. Let them cool slightly, then peel off the skins, remove the seeds and veins, and set aside. If you prefer, you can skip this step and just add the raw jalapeños directly to the cranberries.
- In a medium saucepan, add the cranberries, sugar, brown sugar, water, orange juice, cinnamon stick, orange peel, and chopped jalapeños.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- After about 5 minutes, when the cranberries begin to pop, press them gently against the pan with a wooden spoon. Continue cooking and stirring until the berries break down and the sauce reaches a jam-like consistency, about another 5 minutes.
I loved this jalapeño cranberry sauce! The perfect mix of sweet and spicy — I’m definitely making it again. Thank you!!