Cranbery-Jalapeno Sauce
Submitted by phillnutt
Spicy cranberry jalapeno sauce simmered with brown sugar, apple cider vinegar, and fresh cilantro. A sweet-hot condiment that wakes up turkey, pork, or a block of cream cheese.
YIELD
1 3/4 cupsPREP
10 minCOOK
30 minREADY
45 minForget the cranberry sauce you grew up with. This one bites back.
Fresh cranberries simmer down with brown sugar, diced jalapenos, and apple cider vinegar until thick and jammy. A handful of fresh cilantro stirred in at the end gives it a bright, herby finish that cuts through all that sweet heat.
The vinegar adds a tangy backbone that keeps the sauce from tipping too far into candy territory. What you get is a condiment with layers: tart, sweet, smoky, spicy, fresh.
Pour it over cream cheese with crackers for an instant appetizer that people will lose their minds over. Or spoon it next to roasted turkey or grilled pork.
Pro Tips
- Leave the jalapeno seeds in for more heat, or remove them for a gentler kick.
- Swap cilantro for flat-leaf parsley if cilantro isn’t your thing.
- This sauce thickens as it cools, so pull it off the heat while it’s still a bit loose.
- Makes a killer homemade gift. Pour it into a mason jar with a ribbon and you’re done.
Ingredients
Directions
In heavy saucepan, over medium heat, heat cranberries, sugar, jalapenos or chiles and vinegar to a boil.
Reduce heat; simmer for 20 to 25 minutes or until thick, stirring occasionally.
Stir in cilantro or parsley.
Cool. Cover.
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