This easy and yummy Jalapeño Cranberry Sauce takes minutes to make and only requires a handful of ingredients. Serve this sweet and spicy combination for a flavorful Thanksgiving dinner.

Jump to Recipe

A bowl of cranberry sauce with a spoon on a wooden table, surrounded by fresh cranberries, a halved jalapeño, a whole jalapeño, and a colorful cloth.

This Jalapeno Cranberry Sauce is the perfect blend of spicy and sweet.

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Don’t worry. It’s not too spicy, but it has a small kick.

I serve it for Thanksgiving each year with Pavo Pibil and all the traditional side dishes. It’s always a big hit!

Table of Contents

1 Ingredients
2 ➕ Additions and Substitutions
3 Instructions
4 🫙 Storing and Freezing Instructions
5 🍴 Other Uses
6 🦃 More Mexican-Inspired Thanksgiving Recipes
7 😋 Hungry for More
8 Jalapeño Cranberry Sauce

Ingredients

Whole cranberries
Orange juice (or 2 oranges)
Orange zest
Jalapeno peppers, finely diced
Brown sugar
Sugar
Water
Ground cinnamon

If the sauce is too tart, add a splash of apple cider vinegar. Or add a pinch of salt.

➕ Additions and Substitutions

⅛ teaspoon of ground ginger would be a nice spice addition.
You need orange zest for that bright flavor, but you can also use lemon juice or lime zest instead. Just taste for sweetness and adjust accordingly.
Swap out the water for orange juice.

Instructions

A close-up of fresh, red cranberries in a metal colander. The colander is perforated, allowing water to drain. The berries are bright and glossy, suggesting they have been recently washed.

Rinse the fresh cranberries.
Set aside until ready to use.

This is an entire 12-ounce bag of whole cranberries.

Rinse well and discard any cranberries that do not look good. Some are brown or shriveled up. Toss those. We don’t need those.

Four images show the stages of making cranberry sauce: ingredients in a pot, cranberries added, cranberries cooking, and a wooden spoon lifting the finished sauce.

Add all the ingredients (except for the cranberries) to a stock pot.
Bring to a boil over medium heat then add the cranberries.
The cranberries will pop as they cook. Be sure to stir occasionally.
After 15 minutes, lower the heat.
With a spatula, pop any remaining cranberries.
After a minute of popping, remove from heat. About 16 minutes total of cooking.
Chill it in the fridge and serve at room temperature.

Once the cranberries are soft, press on them with your cooking spoon.

If you really want it smooth, use an immersion blender when popping. Blend until smooth.

It also makes a good dip with crackers to serve before a big holiday meal. Looking for a spicier dip? You’ll love this Jalapeno Crema!

Bring down the heat by serving with a block of cream cheese at your holiday table.

A white bowl filled with vibrant cranberry sauce, accompanied by a silver spoon. Fresh cranberries, a whole jalapeño, and sliced jalapeño pieces are scattered around on a wooden surface.

🫙 Storing and Freezing Instructions

Good news if you’re making this for Thanksgiving or Christmas. You can make it ahead of time.
Place in an airtight container and put in the refrigerator. Homemade cranberry sauce keeps well in the fridge for up to 12 days! Canned cranberry sauce will only last 1 week in the fridge if it’s opened.
To Freeze: Place in a sealable bag, remove as much air as possible. Thaw and use up within 3 months.

🍴 Other Uses

I usually make Turkey Mole with Thanksgiving leftovers, but this spicy sauce would go great on leftover turkey sandwiches. Or serve with turkey quesadillas, albondigas de pavo (or meatballs) for appetizers, or as a glaze on top of chicken.

A white bowl filled with cranberry sauce, topped with sliced jalapeños. Surrounding the bowl are a few fresh cranberries scattered on a rustic wooden surface.

🦃 More Mexican-Inspired Thanksgiving Recipes

This Jalapeno Cranberry Sauce is sweet and spicy and ready in minutes. It’s a twist on a classic Thanksgiving recipe you don’t want to miss!

😋 Hungry for More

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below.

Jalapeño Cranberry Sauce

This easy and yummy Jalapeño Cranberry Sauce takes minutes to make and only requires a handful of ingredients. Serve this sweet and spicy combination for a flavorful Thanksgiving dinner.

No ratings yet

Print Pin Rate

Course: Condiment

Cuisine: Mexican American

Prep Time: 3

Cook Time: 17

Total Time: 20

Servings: cups

Calories: 640kcal

Author: Maggie Unzueta

Ingredients

Instructions

Rinse the cranberries. Set aside until ready to use.
Add all the ingredients (except for the cranberries) to a stock pot.
Stir to combine.
Bring to a simmer then add the cranberries.
The cranberries will pop as they cook.
Stir occasionally.
After 15 minutes, lower the heat.
With a spatula, pop any remaining cranberries.
After a minute of popping, remove from heat.
Let cool and serve.

Video

Notes

If the sauce is too tart, add a splash of apple cider vinegar. Or add a pinch of salt.

Additions and Substitutions

⅛ teaspoon of ground ginger would be a nice addition.
You need orange zest for that bright flavor, but you can also use lemon juice instead. Just taste for sweetness and adjust accordingly.
Swap out the water for orange juice.

Storing and Freeing Instructions

Place in an airtight container and put in the fridge. Homemade cranberry sauce keeps well in the fridge for up to 12 days. Canned cranberry sauce will only last 1 week in the fridge if it’s opened.
To Freeze: Place in a sealable bag, remove as much air as possible. Thaw and use up within 3 months.