Jalapeno Cranberry Sauce

Overhead view of cranberry sauce with sliced jalapenos garnishing the top.

Sweet and Spicy Jalapeño Cranberry Sauce is a vibrant mix of juicy cranberries, a touch of citrus, and a kick of jalapeño heat. It’s the perfect balance of sweet, tangy, and spicy that pairs beautifully with turkey, ham, or even as a spread for leftovers. One taste, and this will be your new favorite! It's so easy!

Course Side Dish

Cuisine American - Vintage

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 103kcal

Author Marye Audet-White

Ingredients

12 ounces cranberries
2 jalapenos seeded and diced
¾ cup sugar
¾ cup orange juice
2 tablespoons grated orange rind the rind from one orange

Instructions

Combine all ingredients except cranberries in a large saucepan.
Bring to a simmer.
Add cranberries and simmer for 20 minutes, stirring often. Add a little water if it starts to look too dry.
Once the mixture is thick and cranberries have popped open remove from heat and spoon into a container with a lid. A Mason jar works great.
Let cool completely. Refrigerate.

Notes

Storage:

Homemade jalapeno cranberry sauce can last in the refrigerator for up to two weeks. Store it in a heavy-duty, airtight container (like a glass mason jar) for best results.

You can also freeze homemade cranberry sauce for up to six months. Be sure to seal it tightly in a freezer-safe container.

Tips

One average-sized orange produces about ¼ cup of orange juice. So, you'll need about three if you want to use fresh OJ.

Otherwise, store-bought orange juice works, too, but don't forget to grab one orange for its zest!

Fingers always burn after cutting jalapenos? Dish soap is formulated to remove oil (which makes your fingers burn) better than hand soap, so pull out the Dawn to wash your hands after cutting.

Don't try to force the cranberries to pop before they're ready—otherwise, hot cranberry juice can spray out and burn you.

Nutrition