This jalapeño cranberry sauce is moderately spicy, but not overpowering. Made with a bit of sherry to enrich the flavor, it's lovely alongside your Thanksgiving or Christmas turkey but also makes a lovely condiment for sandwiches or even an interesting topping for vanilla ice cream. Leave some jalapeño seeds in if you like it spicier!
Ingredients
- 1 cup water
- 1 cup white sugar
- 1 bag fresh cranberries , 12 ounce
- 3 medium jalapeño peppers , seeded and minced
- 2 teaspoons lemon juice
- 0.5 cups sherry
Instructions
-
1
Gather the ingredients.
-
2
Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.
-
3
Add cranberries, jalapeño peppers, and lemon juice; return to boil.
-
4
Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
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5
Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.
Nutrition Facts
Per serving
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