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A speckled white bowl of glossy cranberry sauce flecked with minced jalapeño, a wooden spoon resting in it, next to half a jalapeño on an oak table
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Jalapeño Cranberry Sauce

A sweet-tart cranberry sauce with minced jalapeño and a pinch of allspice, simmered on the stove in about 20 minutes, then cooled and chilled.
Course Condiment
Cuisine American
Keyword Jalapeno Pepper
Prep Time 5 minutes
Cook Time 15 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 2.25 cups
Calories 416kcal

Ingredients

  • 12 ounces cranberries fresh or frozen (one standard bag)
  • 1 jalapeño pepper seeded and minced
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon allspice

Instructions

  • 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 and return to a boil. Then lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until most of the berries have popped.
  • 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.

Notes

More heat? Try serrano peppers instead of jalapeño. It'll double the heat with a similar chili flavor profile.

Nutrition

Calories: 416kcal | Carbohydrates: 108g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 10mg | Potassium: 147mg | Fiber: 6g | Sugar: 95g | Vitamin A: 163IU | Vitamin C: 29mg | Calcium: 23mg | Iron: 0.5mg