Jalapeño Cranberry Sauce
This Jalapeño Cranberry Sauce is a bold twist on the classic recipe, blending tart cranberries with sweet maple syrup and zesty orange for a vibrant flavor explosion. The subtle heat from the jalapeños adds a surprising kick that perfectly complements the sweetness and acidity, making it an unforgettable addition to your holiday table. Whether served with turkey, ham, or as a unique condiment for sandwiches, this sauce elevates any dish with its festive flair and deliciously balanced taste.
Servings: 8 servings
Calories: 122kcal
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.
Notes
Scroll up to view a visual walkthrough of the recipe.
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.
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, or brown sugar.
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.
Nutrition
Calories: 122kcal | Carbohydrates: 27g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 118mg | Fiber: 2g | Sugar: 22g | Vitamin A: 100IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 0.2mg