Reviewed: Nov. 24, 2011

Wanted to try another variation of the run-of-the-mill sauce and this one hit the mark! Excellent flavors all melded together into a mouth watering accompaniment to the turkey. Only change we made was to sub chardonnay wine for the sherry (only cuz we didn't have it). Thanks for a great recipe.

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Reviewer:

LindaK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Raeford, North Carolina, USA

Reviewed: Nov. 23, 2011

Great cranberry sauce. I did have to add some more jalapenos because the kids said it wasn't spicy enough. It still was not hot enough for the adults, so I added about 7 habanero peppers towards the end. My family LOVED it!!! My husband said that it is the best cranberry sauce he's ever had.

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Reviewer:

meesh

Reviewed: Jan. 4, 2011

This was yummy. The spice level was just enough to add a hint (without seeds), and the jalapenos added a little bit more texture which was great on sandwiches.

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Reviewer:

Josie

Reviewed: Nov. 24, 2010

I love cranberry sauce and this was really a new take on things for me with the jalapenos. NOTE: if you remove the seeds AND MEMBRANES of the jalapeno you will remove most of the heat yet retain the pepper flavor! The membranes hold the heat so if you don't want the heat...plus I used 1/4 cup high-quality pear-flavored vodka rather than the sherry; I think sherry makes things a little cloying in any recipe, but that's just me. Thanks for this recipe!

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8 users found this review helpful

Reviewer:

ellie may

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Cooking Level: Expert

Home Town: Shelbyville, Indiana, USA

Living In: Tucson, Arizona, USA

Reviewed: Nov. 23, 2010

We made this last year and can't wait to make it again. I gave it four stars ONLY because we made a few changes...to us, it wasn't hot enough, even our picky 4 & 5 yr old "non-spicy-eating" daughters ate it. This could just have been the jalapeno peppers I got, which vary due to ripeness, etc, so I plan on doubling up or leaving in some seeds this year. Also we used 100% cranberry/pomegranate juice in place of the water (YUM!) and omitted the sherry based on other comments. Finally, I pureed the finished product and while it seemed a little thin while hot, it jelled up nicely if you prefer a smoother consistency.

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Reviewer:

KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Living In: Garfield, Washington, USA

Reviewed: Nov. 20, 2010

Based on some previous reviews I made a couple changes. I used 2/3 cup water and 1/3 cup lite corn syrup and 1/2 cup Splenda in place of the sugar. Left out the lemon juice and substitute triple sec for the sherry. This was amazing! It tasted like jalapeno jelly with cranberries. I'll be making it again and every Thanksgiving from now on!

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Reviewer:

Brooke789

Reviewed: Nov. 17, 2010

my family loves this cranberry sauce, not to hot just perfect, can't wait for thanksgiving to enjoy it again

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Reviewer:

aprilsue

Reviewed: Dec. 22, 2008

Followed the recipe exactly and it was a little runny. But the flavor was delish. Those who like hot/spicy loved it. It made plenty and have some left over for christmas. Maybe cooking it a little longer would help with the thinness, but we just used a slotted spoon and all was fine.

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Reviewer:

teapotmom

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Reviewed: Nov. 26, 2008

One of our local grocery stores deli makes this sauce and I've always wanted to try it at home. This recipe is top notch. I didn't change a thing. If you don't like it hot, but still want the flavor of jalapeno be sure to get all the seeds and the white parts out of the inside of the pepper. I fill my sink with water and cut the pepper in half under the water. Then, take a baby spoon and scoup out all the seeds underwater. Be sure you wear gloves when you do this or you'll feel the heat for a couuple days! I used 2 peppers cleaned and diced fine and the flavor is perfect and not overpowering at all.

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Reviewer:

ASTCLAIR1

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 23, 2007

I love sherry in tetrazzini and stroganoff, but not this. I added it bit by bit, and wish I stopped at 2 Tbsp. or left it out. I doubled the lemon juice. I think this recipe has promise, but can't figure out what it needs. Green pepper, like jalapeno jelly? I am going to experiment further, and definitely add less water and more jalapenos.

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8 users found this review helpful