Jalapeno Cranberry Sauce

Total Time:
3 hr 35 min
Prep:
15 min
Inactive:
3 hr
Cook:
20 min

Yield:
6 to 8 servings

Ingredients
  • 1 pound cranberries (about 4 cups), thawed if frozen
  • Finely grated zest and juice of 1 lime
  • 1 1/4 cups sugar
  • 1 teaspoon ground cumin
  • Kosher salt
  • 1/4 cup chopped pickled jalapenos, plus 2 tablespoons brine from the jar
Directions
  • Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.

  • Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

  • Photograph by Ryan Dausch

You can refrigerate this sauce for up to 2 weeks.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes