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.
Servings: 2.5 cups
Calories: 640kcal
Ingredients
- 12 ounce whole cranberries
- ½ cup orange juice or 2 oranges
- 1 teaspoon orange zest
- 1 jalapeno 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 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.
- 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.
Nutrition
Calories: 640kcal | Carbohydrates: 164g | Protein: 2g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 23mg | Potassium: 213mg | Fiber: 2g | Sugar: 150g | Vitamin A: 221IU | Vitamin C: 34mg | Calcium: 52mg | Iron: 1mg