As far as I am concerned, fresh cranberry sauce is my favorite Thanksgiving food of all time. I love how tangy and sweet it is.
I love how it contrasts with all of the other savory dishes at Thanksgiving. In addition to eating it on my turkey and stuffing, I also enjoy it on toast and in my wraps (turkey, stuffing, cranberry sauce in a tortilla – delicious! ), the rest of the week I enjoy it on toast.
I made this basic cranberry sauce for my first Thanksgiving and have been making it with a different spin every year since then. You have to try this recipe at least once. It is so easy and so delicious that it’s worth your time.
You can even take it to the next level by adding raspberries and jalape*os if you want something with a little more flair.
Apronese will certainly you have to use your taste buds in order to figure out the right amount of heat to adjust the heat in this recipe.
Every jalapeno is a little different, so you’ll have to tweak the recipe as you go along. I removed all the seeds from my jalapeno, saved them, and then gradually added them back to the sauce as it cooked so that I could increase the heat level.
Jalapeño Cran-Raspberry Sauce
A sweet and spicy twist to the traditional cranberry sauce, this version adds the added taste of jalapeos and cranberries to give it an extra kick.
- 12 oz fresh cranberries ($2.50)
- 12 oz frozen raspberries ($3.49)
- 1 jalapeño ($0.14)
- 2 Tbsp lemon juice (optional) ($0.12)
- 1/4 tsp cinnamon ($0.02)
- 1/8 tsp cloves ($0.02)
- 1 cup sugar ($0.18)
- 2 cups water ($0.00)
- A pot large enough to hold the cranberries and raspberries should be filled halfway with sugar and water, and the sugar should be dissolved in the water. Turn on medium heat and allow the sugar to dissolve.
- In addition to removing the stems and bad berries from the cranberries, put the sugar water and frozen raspberries in a saucepan. Stir together the mixture, and then turn up the heat to a high level. Cover the pan with a lid and let the mixture boil for approximately five minutes. When the mixture has reached a boil, reduce the heat to a medium-low heat and allow the cranberries to pop (you’ll hear them pop when they’re done).
- I would like to suggest you slice the jalapeo open and remove the seeds with a spoon. Set the seeds aside for later. Mince the flesh of the jalapeo. Add the minced flesh of the jalapeno, cinnamon, and cloves to the pot and stir well. Allow to simmer without the lid for 15 minutes.
- The mixture should simmer for 30-45 minutes or until it has reduced and thickened slightly (the mixture will continue to thicken as it cools). You should taste it from time to time to see if you wish to have more heat, so add some of the hot pepper seeds if you desire more heat. If you are unhappy with the sweetness of the mixture, add some lemon juice if necessary to add tartness. In case you have already added all the jalapeno seeds, but still want some heat, you could add some red pepper flakes if you still want it.
Serving: 1 Serving ・ Calories: 133.79 kcal ・ Carbohydrates: 34 g ・ Protein: 0.74 g ・ Fat: 0.43 g ・ Sodium: 1.7 mg ・ Fiber: 4.41 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Jalapeño Sauce – Step By Step Photos
Using a medium pot, dissolve the sugar in the water over medium heat and put the cranberries and raspberries into the pot. Make sure that the pot is large enough to fit the berries comfortably.
A bag of frozen raspberries (12oz. ), one bag of frozen cranberries (12oz.) and one (or two if you’re brave) jalapeo will suffice for three servings of this recipe.
You can rinse the cranberries under cool water and make sure they are free from any stems or bad berries before eating them.
You need to remove the stem from the jalapeo and then slice it lengthwise to remove the seeds and spine. Use a spoon to scoop out the seeds and spine of the pepper and save the seeds for use in the future.
You must mince the jalapeno. Now, take some time to wash your hands. Don’t touch the eyes or… any other sensitive area of your body.
You can actually get the cranberries, raspberries, and jalapeo going while you are preparing the jalapeo, and then simply add them to the pot shortly after.
Bring it to a boil, cover it, then increase the stovetop temperature to high and let it simmer for several minutes.
It is crucial that you keep a close eye on the pot as soon as it begins to boil, and reduce the heat to medium as soon as you notice that it has reached a full boil. Don’t turn the heat on high, leave the room, and then get distracted by Facebook… because that’s when you’ll have this mess.
When you stop hearing the cranberries pop, it’s safe to remove the lid. Add the cinnamon and cloves to the mixture. You can let it simmer without a lid for 30-45 minutes or until it has reduced and thickened slightly.
You can adjust the heat by adding some jalape*o seeds during the simmering process or by adding some lemon juice to adjust the tartness. Give it a taste and adjust it as needed.
Once the mixed fruit has simmered for 30 minutes or so, it will soon be transformed into a deliciously vibrant jalapeo-cranberry sauce that will be great on just about anything.
At this point, Apronese can’t hold back the charm of this sauce anymore, how about you?
Please share your way of doing things, let us know and learn with us.
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