Jalapeno Cranberry Sauce

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  • Total: 3 hr 35 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.

Cook’s Note

You can refrigerate this sauce for up to 2 weeks.