This is not the usual type of recipe I have been posting for Make Ahead Mondays, but it is a make ahead recipe in that it is good for about a week after you make it as long as you keep it refrigerated. And, with Thanksgiving just a couple of weeks away, I thought you might appreciate a recipe you won’t have to cook that morning. And, if you are looking for a new twist on a Thanksgiving side, then this cranberry sauce is just the thing for you. It doesn’t veer too far from the original, but definitely kicks it up a notch. And, you can decide just how hot to make it. Use one to two jalapenos – two will be hotter of course. The seeds are where most of the heat comes from, so remove them all just to get the pepper flavor, or leave them in to make it hot. Here, I used one pepper and removed about half of the seeds. Mine isn’t very hot, but you can definitely taste the pepper, and it has just a hint of heat.
This cranberry sauce is also versatile to serve. It is delicious served as a side just like regular cranberry sauce. But, because of the addition of the jalapenos, it is equally good served as hors d’hoeuvre over cream cheese on ginger snaps or crackers much like you would serve pepper jelly over cream cheese. Hope you enjoy!
- 1 12 oz. package fresh cranberries, washed with any stems or bad berries removed
- ½ cup freshly squeezed orange juice
- 2 Tbsp. orange zest
- 1 cup sugar
- 1 - 2 jalapeno peppers chopped
- Cook all ingredients together over medium heat in a medium to large saucepan. (The pan needs to be fairly deep because the mixture will bubble up high when it cooks.)
- Bring to a boil. About the time the mixture begins to boil, the cranberries will start to burst.
- Continue boiling for about 4 minutes or until all of the berries have popped and most have lost their shape.
- Cool, and refrigerate until cold.
This recipe was shared on Foodie Friends Friday.