Jalapeno Cranberry Sauce
Bright, tangy, and just a little spicy, this Jalapeno Cranberry Sauce is made with fresh cranberries, orange zest, cinnamon, and charred jalapeno peppers. It's a flavorful holiday must have for turkey, ham, sandwiches, or cheese boards.
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.
Nutrition
Calories: 140kcal | Carbohydrates: 36g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 6mg | Potassium: 138mg | Fiber: 2g | Sugar: 31g | Vitamin A: 109IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 0.3mg
