Jalapeño Cranberry Sauce is a sweet and spicy twist on classic cranberry sauce made with fresh cranberries, orange, cinnamon, and jalapeño. It has a little kick without being too spicy!
I serve it every Thanksgiving with Pavo Pibil and all the traditional holiday sides. It’s easy to make and perfect for the holidays.
Why You’ll Love This Recipe ❤️
- Sweet with a little heat. The jalapeño adds a mild kick that balances the tart cranberries without overpowering them.
- Easy to make. Everything cooks together in one pot, and the cranberries naturally break down as they simmer.
- Perfect for Thanksgiving. Make it ahead and keep it in the refrigerator until you’re ready to serve.
- More than a side dish. Serve it with turkey, spread it over cream cheese with crackers, or use it on leftover turkey sandwiches and quesadillas.
- Easy to adjust. Use one jalapeño for mild heat or add a second jalapeño if you like your cranberry sauce spicier.
-Maggie
Ingredients
- Whole cranberries
- Orange juice (or 2 oranges)
- Orange zest
- Jalapeño peppers, finely diced
- Brown sugar
- Sugar
- Water
- Ground cinnamon
If the sauce tastes too tart, adjust the sweetness to taste or add a small 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
- Rinse the fresh cranberries.
- Set aside until ready to use.
Rinse the cranberries well and discard any that are brown, shriveled, or don’t look good.
- Add all the ingredients (except for the cranberries) to a medium saucepan.
- Bring the mixture to a simmer over medium heat, then add the cranberries.
- The cranberries will pop as they cook.
- Simmer for 15 minutes, stirring occasionally, until the cranberries have popped and the sauce has started to thicken.
- Lower the heat and use a spatula to pop any remaining cranberries.
- Cook for 1 more minute, then remove from heat. The total cooking time is about 16 minutes.
- 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 Jalapeño Crema!
🙋🏻♀️ Frequently Asked Questions
This cranberry sauce is mildly spicy. One jalapeño adds a little heat without making the sauce overly spicy. For more heat, use two jalapeños.
Yes. Frozen cranberries can be used in place of fresh cranberries. You do not need to thaw them first; add them directly to the pot and cook as directed.
Yes. This is a great make-ahead Thanksgiving recipe. Prepare the cranberry sauce, let it cool, and store it in an airtight container in the refrigerator until you’re ready to serve it.
Homemade cranberry sauce keeps in an airtight container in the refrigerator for 3-4 days. To freeze, place it in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Yes. Use one jalapeño and remove the seeds and membranes for a milder sauce. You can also start with less jalapeño and add more to taste.
🍴 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, Pavo Navideño, or as a glaze on top of chicken. It’s also delicious spooned over a block of cream cheese and served with crackers as a holiday appetizer.
🦃 More Mexican-Inspired Thanksgiving Recipes
- Mexican Mac and Cheese
- Roasted Mexican Sweet Potatoes
- Mexican Mashed Potatoes
- Mexican Brussels Sprouts
- Ejotes a la Mexicana
- Mexican Corn Casserole
This Jalapeño Cranberry Sauce adds a little sweet heat to your Thanksgiving table. Make it ahead and serve it with turkey, holiday sides, or leftover sandwiches!
Jalapeño Cranberry Sauce
Ingredients
- 12 ounce whole cranberries
- ½ cup orange juice or 2 oranges
- 1 teaspoon orange zest
- 1 jalapeño finely diced (use 2 if you like it spicy)
- ½ cup brown sugar
- ¾ cup sugar
- ½ cup water
- ¼ teaspoon ground cinnamon
Instructions
- Rinse the cranberries. Set aside until ready to use.
- Add all the ingredients (except for the cranberries) to a medium saucepan.
- 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
- 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.
- Place in an airtight container and put in the fridge. Homemade cranberry sauce keeps well in the fridge for 3-4 days.
- To Freeze: Place in a sealable bag, remove as much air as possible. Thaw and use up within 3 months.
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