Print: Jalapeño Cranberry Sauce

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!

Prep

18 min

Cook

76 min

Servings

Difficulty

Hard

Ingredients

1 cup water
1 cup white sugar
1 , 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.
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 per serving

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