I love making spicy cranberry sauce because it adds a delightful kick of heat to the traditional sweet and tart flavors. The combination of spicy peppers and tangy cranberries creates a vibrant and bold condiment that elevates any holiday meal.
Ingredients
12ounces(340g)cranberries
½cup(120ml)honey
½cup(120ml)water
2tablespoons(20g)minced jalapeno pepper
½teaspoon(3g)kosher salt
¼teaspooncayenne pepper
2teaspoonslime zest
2tablespoons(30ml)lime juice
Instructions
Prepare the Ingredients – Add the cranberries to a colander and wash with cool running water.
Combine Ingredients – In a medium pan, add cranberries, honey, water, jalapenos, salt, and cayenne pepper. Stir to combine.
Simmer Sauce – Bring the sauce to a boil over medium-high heat. Reduce to a simmer over medium-low heat. Cook, stirring occasionally, until the cranberries pop and the mixture thickens to a jam-like consistency, about 12 to 15 minutes.
Add Lime – Turn off the heat and stir in the lime zest and lime juice. Taste and add more sweetener or cayenne if desired.
To Serve – Serve warm or cool the sauce before serving.
Notes
Recipe Yield: About 1 3/4 cups
Serving Size: 1 tablespoon
Sweetener:Granulated sugar or brown sugar can be used. Add an extra ¼ cup of water to the recipe. For a sweeter sauce, add an additional ¼ to ½ cup of sweetener.
Liquid: Apple juice, apple cider, orange juice, cranberry, pomegranate, or grape juice can be substituted for water.
Thinner Sauce:Add 1 cup of water instead of ½ cup.
Storing: Cool and store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months; defrost before use.