This Jalapeño Cranberry Sauce is vibrant and tangy with a subtle hit of fiery jalapeño. Bring a little heat to your holiday table with this unique festive red and green side dish that’s perfect for roasted meats, leftovers, and even cheeseboards.
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The holiday season is a time to celebrate with loved ones, show gratitude, and indulge in delicious dishes. Whether you’re serving festive turkey or Thanksgiving chicken, no menu is complete without sweet and tart cranberry sauce.
Bring a little heat to your Thanksgiving recipes or Christmas menu with Jalapeño Cranberry Sauce. This vibrant, tangy, and slightly spicy unique side dish will elevate your festive meal and impress your guests with a sweet and spicy combo that creates a flavorful balance, complementing turkey, chicken, stuffing (like our Sourdough Bread Stuffing), and even cheese and charcuterie boards. It's a pantry staple that can be used year-round and with a variety of dishes.
Why You’ll Love This Jalapeño Cranberry Sauce Recipe
- It’s fragrant: Tart cranberries, zesty orange, and unexpected fiery jalapeño make this an elevated version of cranberry sauce that adds uniqueness to any holiday spread.
- It’s good for leftovers: Jalapeño cranberry sauce isn’t just for Thanksgiving or Christmas! It pairs incredibly with a variety of dishes – roasted meats, leftover sandwiches, and cheese boards – and is a versatile pantry staple that can be used year-round.
- It’s festive: With holiday hues of vibrant reds, speckled with green jalapeño bits, this unique cranberry sauce adds a festive touch to your table.
Serve our Jalapeño Cranberry Sauce alongside other holiday favorites like Homemade Green Bean Casserole, Pumpkin Crème Brûlée, or our Red Skin Mashed Potatoes.
Ingredient List
- Olive Oil: use extra virgin olive oil, the best quality available.
- Jalapeño: adds heat and complements the sweetness of the sauce. Use fresh jalapeño peppers.
- Cranberries: use fresh or frozen cranberries.
- Orange: adds brightness and acidity to the sauce.
- Maple Syrup: adds flavor and sweetness, plus, balances the heat from the jalapeño.
- Sugar: granulated sugar is used purely for sweetness, which mellows out the tartness of the cranberries.
- Salt: we use sea salt in this recipe.
See the recipe card for full information on ingredients and quantities.
Recipe Variations and Modifications
- Switch up the peppers: this recipe will work with most hot pepper varieties, so feel free to try it with your favorites, such as chili peppers or Scotch Bonnets.
- Try complementing spices: Ginger, cinnamon, cardamom or allspice pair well with cranberries and can be added to enhance or change up the flavor.
- Mix in other fruits: For a unique twist, mix in apples, pears, or dried fruits like raisins or apricots for extra texture and flavor.
- Swap the syrup: no maple syrup? No problem, replace it with honey, granulated sugar, brown sugar, or Homemade Hot Honey.
Recipe Steps: How to Make Homemade Pumpkin Pie Spice
1. Saute the jalapeño.
Saute the jalapeño in olive oil over medium-high heat, until softened, about 3-4 minutes.
2. Add the cranberry sauce ingredients.
Add the cranberries, orange zest and juice, maple syrup, sugar, and salt. Stir to combine and bring to a boil.
3. Cook it down.
Lower heat to medium-low and cook, stirring occasionally, until the cranberries pop and the mixture becomes a chunky sauce. Remove from the heat and transfer to a dish to cook before serving.
Chef's Tips
- Cook just until berries pop: cook just until the cranberries burst, then remove from heat. Overcooking can lead to a mushy texture.
- Make it ahead: the sauce thickens as it cools so give it plenty of time to cool down before serving.
- Texture options: if you prefer a chunky sauce, don’t mash the cranberries. For a smoother texture, use a blender or food processor after cooking.
Make Ahead, Storage, and Freezing
Make ahead: it is preferred to make the sauce ahead of time so it gets fully thickened before serving. The sauce can be made up to 3 days ahead of time and then gradually warmed on the stove for serving.
Storage: allow the cranberry sauce to cool to room temperature before storing it in an airtight container in the fridge for 4-5 days. Reheat over low heat on the stove for serving.
Freezing: cranberry sauce freezes well. Allow it to cool to room temperature and store in a freezer-safe container until ready to eat. It will keep up to 6 months in the freezer.
Recipe FAQs
Yes, you can use frozen cranberries to make cranberry sauce. Ensure to thaw them first and drain excess liquid before cooking. The flavor and texture will be the same as using fresh cranberries.
To thicken cranberry sauce, simmer it longer to reduce the liquid. To thin it out, add a small amount of water, cranberry juice, orange juice, or apple juice until you reach your desired consistency.
If you find the sauce tart, you can add more sugar or maple syrup. Additionally, incorporating sweet fruits like apples or additional oranges can help balance the flavors.
If you prefer your cranberry sauce less sweet, start with less sugar than the recipe calls for, and taste as you go. You can also balance sweetness with the addition of acidity, such as a splash of lemon juice or vinegar.
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Recipe Card
Jalapeño Cranberry Sauce
Ingredients
- 1 tablespoon olive oil extra virgin
- 2 jalapeño peppers seeds and stem removed, diced
- 12 oz cranberries fresh
- 1 orange zest and juice
- ½ cup maple syrup
- ¼ cup sugar
- ½ teaspoon salt
Instructions
- Heat olive oil over medium heat in a saucepan. Add jalapeño and cook for 3-4 minutes, until softened.
- Add cranberries, orange zest, orange zest and juice, maple syrup, sugar, and salt.
- Bring to a boil then reduce heat to simmer for 10 minutes, stirring occasionally, until the cranberries just pop and start to break down.
- Remove from the heat and transfer to a dish to cook before serving.
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