Reviewed: Dec. 24, 2011

I've made this recipe twice now and have loved it both times. First time I followed the recipe exactly. The second time I substituted tequila (reposado) for the sherry. Yum!

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Reviewer:

JenRen

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Reviewed: Dec. 13, 2011

I have made this dish two years in a row and it's something my boyfriend and I look forward to during the holiday season. The dish is very easy to make and everyone is pleasantly surprised my the sweet tart flavor of the cranberry in the beginning and the smooth jalapeno taste at the end. I recommend using 1/2 cup of sugar to maintain the tartness of the cranberry and cut out some calories, leave the seeds of the jalapenos in if you like it spicy and allow mixture to reduce for 30 -45 minutes to get a jam like consistency that is ideal for turkey sandwiches.

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Reviewer:

Pam

Reviewed: Nov. 21, 2011

This is the BEST cranberry sauce ever! I make it Ns share with friends. The only difference is I have used merlot in place of sherry and I add about a cup of dried cherries.

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Reviewer:

SCRAPPINSAM

Reviewed: Nov. 8, 2011

I thought this was very nice. It's missing a little something compared to my usual recipe -- I think maybe I am just too set on allspice in my cranberry sauce -- but that's not the recipe's fault. I think I just got used to allspice in it and now it's weird when I don't have it (I did this same thing last year, added allspice after it cooled.) Anyway, I used 3 tiny home-grown jalapenos and that was plenty (and I have a decent heat tolerance). I think if you're using the big ones from the store, don't do more than 1 unless you're the kind of person who can bite a raw jalapeno and determine how hot it is from that. (I'm not, but I've seen it done!) I used sake because that's what I keep around for recipes that call for sherry and it was fine. I think Grand Marnier like someone else used would've been even better, a nice hit of orange would be great. No one in our family uses cranberry sauce with meat, but we like to put it over cream cheese (or cheese ball) & crackers as an appy while we wait for the turkey. Thanks for the recipe!

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Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Oct. 23, 2011

Nice recipe although I only added one jalapeno for my family members who don't like too much spice.

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Reviewer:

VRCOOK

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Jan. 12, 2011

This was okay initially, but the longer it sat in the fridge the better it got. Like the others, I let the sauce cook for a little bit to kill the alcohol from the sherry. I guess I didn't cook long enough because it took a while for the flavor to die. But once it did, it was very tasty. I used this as a side for Cajun-style Turducken and leftovers to fill corn muffins.

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Dec. 1, 2010

AWESOME!! I don't even like cranberry but this was fantastic made it for thanksgiving and everyone RAVED about it!! I will make this to put over chicken or fish as well great recipe thanks

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Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Nov. 27, 2010

Substituted brandy for sherry...O.M.G. ~ A KEEPER!

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Reviewer:

CJB

Reviewed: Nov. 25, 2010

This was one of the easiest most tasteful recipes that I have ever made. I just used on jalapeno and I used 1/2 cup red wine because that is all I had in the house. It turn out wonderful.

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Reviewer:

Richard and Milena

Reviewed: Nov. 24, 2010

This is exactly how it says to cook the cranberries on the back of the fresh Ocean Spray Cranberries that I bought (minus the jalapeno's and Sherry). I was out of Sherry so I used Grand Marnier and the orange went very nicely and also added a dash of salt. I reduced down to 1 jalapeno because 3 just seemed like a lot or maybe the ones I got were extra big. Excellent recipe

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