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READY IN 20 mins

Cranberry Sauce with Jalapeno Peppers

Read Reviews (20)

"A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat." — William Anatooskin

Ingredients Edit and Save

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Original recipe makes 2 cups Change Servings

12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar

2 fresh jalapeno peppers, seeded and minced
3 teaspoons lemon juice
1/2 cup sherry

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Directions

Rinse berries in cold water; drain.
In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 24, 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.

—KaraBara

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Most Helpful Critical Review

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.

—joy-of-jesus-smileymom

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26 Ratings

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Nov 22, 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!

—Brooke789

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Nov 29, 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!

—ellie may

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Nov 10, 2007

For kicks, leave in the jalapeno seeds and use vodka instead of sherry!

—luv2eat:)

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Nov 27, 2002

A great variation on the traditional cranberry sauce. My sauce turned out a little runny, so I'm going to work on ways to make it 'jell' a little more. But, overall, it was a hit at our table.

—KERIBOWERS

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Jan 05, 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.

—Josie

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Nov 17, 2010

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

—aprilsue

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Nutrition

Calories
264 kcal
13%

Carbohydrates
65.6 g
21%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
4.1 g
16%

Protein
0.4 g
< 1%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Sauce with Jalapeno Peppers

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 264
** Calories from Fat: 1

% Daily Value *
** Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 181mg 7 %
** Potassium 110mg 3 %
** Total Carbohydrates 65.6g 21 %
** Dietary Fiber 4.1g 16 %
** Protein 0.4g < 1 %
** Sugars 53.8g
** Vitamin A 2 %
** Vitamin C 27 %
** Calcium 1 %
** Iron 4 %
** Thiamin 4 %
** Niacin 3 %
** Vitamin B6 5 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.