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. It's not that spicy, and it tames with time. I hope you like it!
Ingredients
12 oz Fresh Cranberries
14.50 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 diced jalapeños (2 peppers)
1 lime, juiced and zested
Directions
1
Mix it all together in a saucepan over medium heat.
2
Cook for for two to three hours, until the consistency starts to feel a little thick and the cranberries have cracked open. 120 Minutes
Refrigerate overnight and you are set!
CategoryPot Luck, Sauces and Spices, Side Dish, Thanksgiving, VegetarianCuisineComfort Foods, Merican, VeggieCooking MethodIn the Kitchen
Ingredients
12 oz Fresh Cranberries
14.50 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 diced jalapeños (2 peppers)
1 lime, juiced and zested
Directions
1
Mix it all together in a saucepan over medium heat.
2
Cook for for two to three hours, until the consistency starts to feel a little thick and the cranberries have cracked open. 120 Minutes
Refrigerate overnight and you are set!