Spicy Cranberry Sauce
November 1, 2016
I've always been fine with whole berry cranberry sauce. I admit to being a little biased to anyone over the age of 9 who still eats the jellied sauce that just slides out of the can. I can get over it, but I'm biased.
I started working on a spicy cranberry sauce back in 2010, and I really like this recipe that is an amalgamation of many ideas. It's a hit on Thanksgiving and great with leftovers, and it just takes a little time. I hope you like it!
- Prep: 30 mins
- Cook: 2 hrs 30 mins
- Yields: 12 Servings
1Mix it all together in a saucepan over medium heat.. Cook for for two to three hours, until the consistency starts to feel a little thick and the cranberries have cracked open. 120 Minutes
2Refrigerate overnight and you are set!
- If you're using the real deal, I strongly advise gloves. I also advise keeping the windows open. Be a little careful.
- Don't judge me, but I am OK with the diced canned jalapeños. 1/2 a can in this recipe will do the trick.
- This is medium heat. If you want more, doubling the amount of jalapeños is not crazy.