Jalapeno Cranberry Sauce
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 151
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 34
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 230
- Total: 3 hr 35 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 20 min
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.
Cook’s Note
You can refrigerate this sauce for up to 2 weeks.