Thanksgiving recipe: Cranberry and spicy jalapeno sauce
Whole-berry cranberry sauce with sweet heat for Thanksgiving.
You might expect this cranberry sauce to be quite fiery, and it does have some bite, but it has a great sweetness as well which makes it a perfect foil for roasted meats such as turkey, chicken, and pork. It is not quite as spicy as a cranberry salsa and is quite easy to make, taking just a few minutes more than simple cranberry sauce from scratch.
Made ahead, it keeps several days, and you can also freeze it so you can get a head start on your Thanksgiving cooking if you need. As busy as everyone gets in the kitchen the days before the big day, that can be a great help.
Cranberry and spicy jalapeno sauce
1 tablespoon butter
1 fresh red jalapeno or Red Fresno pepper, minced
1/2 cup diced red bell pepper
1 cup granulated sugar
1 cup apple cider or water
1/4 teaspoon ground chipotle pepper
12 ounces fresh cranberries, rinsed and picked over
1 tablespoon fresh lime juice
1 scallion, thinly sliced
1. Saute jalapeno and bell peppers in butter until soft.
2. Stir in sugar, cider, chipotle pepper, and cranberries.
3. Bring to a boil and then reduce heat and simmer for 5-10 minutes or until berries pop.
4. Stir in lime juice and scallion.
5. Chill several hours before serving for best results.
Related post on A Palatable Pastime: Cranberry guaccamole
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.