The turkey won’t know what hit it…
Yes, a jalapeño cranberry sauce is the perfect side for a spicy Thanksgiving meal, but it can be oh so much more than that. We love it on pork chops or as a tangy grilled chicken topper with a twist. If jalapeño heat isn’t quite enough, try using serrano peppers instead. They can double the spiciness while still maintaining that crisp bright taste that pairs perfectly with cranberry.
Jalapeño Cranberry Sauce
- 2 cups cranberries
- 1 jalapeño pepper seeded and minced
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon allspice
- In a saucepan, combine the water and sugar. Stir to dissolve and bring the sugar-water to a boil.
- Add in the cranberries and jalapeño, then lower the heat to low-medium. Continue to boil and stir for 10 to 12 minutes.
- Remove from heat, sprinkle in the allspice, and cover. Allow the sauce to cool covered until it reaches room temperature. Then refrigerate the sauce for 30 minutes to an hour prior to serving.
More heat? Try serrano peppers instead of jalapeño. It'll double the heat with a similar chili flavor profile.
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