Reviewed: Nov. 1, 2009

Excellent. Thanks for sharing. I'm fortunate to live in an area where I pick wild cranberries and that is what I used. My husband is the hot food fan, he absolutely loves it. I had to make a second batch tonight. I went one step further and actually canned it (processed in hot water bath).. now I'm ready for Christmas. My daughter tried some by mistake, thought she was putting jam on a bagel with cream cheese... now the sauce has another fan! Once again, thanks for sharing.

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GPCONLON

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Reviewed: Jun. 21, 2009

I love this recipe, and have made this for years, and have a couple of modifications. First, you have to cook the sherry off. If you follow the directions and remove from heat after adding the sherry, the alcohol taste is so overpowering that it's virtually inedible. Cooking it for a few minutes longer allows the sherry flavor to shine without the alcohol flavor killing it. Second, I always remove all seeds from the jalapenos and use just one. It's still spicy, but not overpowering. I like this best as a condiment on sandwiches, rather than a relish.

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Sara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 27, 2009

This was a nice change from the typical cranberry sauce. The post Thanksgiving sandwich with turkey, stuffing and cranberry sauce would get a boost with this version I think. Thanks.

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marji

Cooking Level: Expert

Home Town: Boothbay Harbor, Maine, USA

Living In: Aptos, California, USA

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Reviewed: Nov. 30, 2008

Really delicious, a bit tart, a bit sweet with a bit of a bite, but nothing even the children couldn't handle. I will most definitely use this recipe from now on.

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DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

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Reviewed: Nov. 4, 2008

This sounds like something my mom found in a magazine a few years ago. I wanted her recipe, but she couldn't remember which magazine it was in. I'm planning on using this holiday season at least once but hopefully this will give me a use for the fresh jalapenos from my garden.

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B. Hill

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2006

I fixed this for Thanksgiving and everybody liked it. I'll make it again.

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CAPRICE1409

Cooking Level: Expert

Home Town: Hazel Park, Michigan, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: Nov. 30, 2005

This was the only cranberry sauce we used at Thanksgiving this year and everyone enjoyed it. I used fresh cranberries and fresh jalapeno peppers, made it the night before and refrigerated it all night. No one thought it was spicy and the green and red colors added a festive look!

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H. Darilek

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Reviewed: Oct. 26, 2002

I enjoy spicy food, but my family does not. This recipe was a nice balance for everyone. The tart, sweet cranberries match up well with spicy Jalapenos. Yum!

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BENNYMCCLAIN

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Reviewed: Nov. 21, 2001

I love spicy foods and go through a bottle of hot sauce frequently. However - I fixed this recipe today and had to throw it away. It was too spicy and would overpower any white meat. I guess you could use this in some noveau Mexican cuisine - but I will not make this again...sorry.

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