Recipes from Arkansas to Malibu

Spicy Cranberry Sauce

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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!

Click here for my full Thanksgiving overview and schedule.

  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Yields: 12 Servings

Ingredients

12 oz. Fresh Cranberries

16 oz. Can, Whole Berry Cranberry Sauce

12 oz. Orange Marmalade

1 Onion, Small, diced

1 Apple, peeled and diced

1 Green Pepper, Cored, and Diced

2 oz. diced jalapeños (2 peppers)

1 lime, juiced

Directions

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!

Jalapeño Peppers

  • 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.
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