Ingredients for Cranberry Sauce With Jalapeno Peppers
- Fresh Cranberries
- 1 cup water
- Granulated Sugar
- 1-2 jalapeno peppers, finely minced (remove seeds and membranes for less heat)
- Fresh Lemon Juice
- Sherry Wine
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How to Make Cranberry Sauce With Jalapeno Peppers
- Rinse 12 ounces of fresh cranberries under cold water and drain thoroughly.
- In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Add 12 ounces of fresh cranberries and 1-2 jalapeno peppers, finely minced (remove seeds and membranes for less heat). Return to a boil.
- Reduce heat to low, cover, and simmer gently for 10-12 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened slightly.
- Remove from heat and stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of sherry (optional).
- Let the sauce cool completely at room temperature. This allows the flavors to meld.
- Refrigerate in an airtight glass container for at least 2 hours (or up to a week) to allow the flavors to fully develop.
- Serve chilled with your favorite holiday meats or use as a topping for cheese and crackers.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
54g
Fat
0g
Carbs
5g