It's time to swap out your canned cranberry sauce for this sweet and spicy jalapeno cranberry sauce this Thanksgiving! You only need 5 ingredients and 20 minutes to make it right at home. Plus, the added spice takes this classic holiday side dish to the next level.
It's finally that time of year! The holidays are officially here and it's time to get our list together of what we'll be bringing to the table.
Cranberry recipes are often overlooked but cranberry sauce is a Thanksgiving dinner or Christmas staple and is one of the easiest side dishes, right next to mashed sweet potatoes, you can make! It can be made ahead of time and does not require any oven space, which let's be honest, is a win in and of itself.
Even though this isn't your regular cranberry sauce, those things are still true! This version makes the perfect combination of spicy and sweet cranberry sauce and is my favorite way to change up this holiday classic.
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Why you'll love this recipe
- Classic side dish with a kick: This is a classic cranberry sauce with a little heat for a more complex flavor that everyone will be love. It's a step up from traditional cranberry sauces and way better than the canned stuff you'll get from the grocery store.
- Quick & easy: you only need 5 simple, fresh ingredients and 20 minutes on the stove.
- Can be made ahead of time: if you're making this for the holidays, make it a few days in advance so it's one less thing to worry about day of!
- Customizable: you have total control over the spice and sugar levels.
- Versatile: you don't only have to use this cranberry sauce as a side dish on your holiday table! It's also great as a dip, glaze, spread and more.
Equipment
- Saucepan: a medium saucepan to make the sauce in.
- Wooden spoon
- Microplane: for getting fresh orange zest!
Ingredients
- Cranberries: You'll want to use fresh cranberries for this easy homemade cranberry sauce rather than it's canned counterpart for best results! You'll easily find bags of whole cranberries in the produce section, especially during the holiday season. You could also use frozen cranberries but dried cranberries is a no-no!
- Jalapeño peppers: to bring heat and complexity to this otherwise classic recipe! I used two fresh jalapeños, but you can control the spice level by adding more or less.
- Oranges: we'll be using both orange juice and orange zest to add a bright, fresh flavor along with some sweetness that will balance the tart cranberries perfectly. I recommend using freshly squeezed orange juice!
- Sugar: granulated white sugar is all you'll need. The sugar helps to thicken the sauce as well as balance out the tartness from the cranberries.
- Water: to help the cranberries break down as well as ensure the sauce isn't too thick.
- Salt: just a pinch of kosher salt!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use a different sweetener! Instead of granulated sugar, you can use maple syrup, honey, coconut sugar or light brown sugar to sweeten and thicken the sauce. You can also use more or less sugar in general but be careful not to reduce the sugar too much otherwise you'll end up with a very tart cranberry sauce.
- Adjust the spice level to your preference. Make it spicier by leaving in the seeds or adding an extra pepper. Make it less spicy by removing the seeds or using less peppers. Feel free to even remove the jalapeno peppers entirely if you just want a classic cranberry sauce!
- Add spices like cinnamon, ginger or cloves for a more complex flavor.
- Change the texture. Everyone has their idea of the perfect consistency when it comes to a classic cranberry sauce. If you like a smoother texture, mash the cranberries while they're cooking to break them down a bit.
- Experiment with different citrus flavors! I personally love orange with cranberries but lemon juice, lemon zest, lime juice, lime zest or blood orange would work well too.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- In a large saucepan, combine water, orange juice, orange zest, sugar and salt over medium heat. Cook for 2-3 minutes, stirring occasionally, or until the sugar has dissolved.
- Combine cranberries and jalapenos and bring to a boil; reduce heat and let simmer until the berries have broken down and the sauce has thickened, about 15 minutes. Remove from heat and cool to room temperature before serving or storing.
Serving Suggestions
Whether you're enjoying it fresh or need to use up the leftover cranberry sauce, there is no limit to how you can enjoy it:
- Enjoy it classically as a side dish! It's delicious paired with a traditional holiday meal like Thanksgiving turkey, Christmas ham, stuffing, mashed potatoes, green bean casserole and more.
- Turn it into a dip by spreading it over a block of cream cheese or baked brie. This makes a great simple appetizer when paired with crackers, chips or raw veggies on a charcuterie board! You could also turn it into a cranberry salsa by mixing in cilantro with a food processor.
- Use it as a sauce, spread or glaze to add meatballs to, to spread on sandwiches or toast, or to glaze roasted vegetables with. You could also mix it with your favorite barbecue sauce to smother meatballs, pulled pork, or chicken in a sweet and spicy glaze.
- Use it as a topping for your turkey, ham or even vanilla ice cream, yogurt, or cottage cheese.
- Use it in beverages as a way to spice up mixed drinks.
Expert Tips
- Wear gloves when handling jalapenos! Jalapenos contain capsaicin, a which gives the peppers their "heat." This can cause a burning sensation when they come into contact with skin. If you don't have gloves be sure to thoroughly wash your hands because touching your face or eyes.
- Zest the orange before juicing it. It makes the process much easier. Make sure you only remove the orange peel and not the white portion underneath, which can make your sauce taste bitter.
- Remember to lower the heat for more controlled bursting, preventing the sauce from becoming too thick or burning!
Storage & Reheating
Refrigerator: Once completely cooled, leftover cranberry sauce can be stored in an airtight container in the fridge for up to 1 week.
Freezer: Cranberry sauce is freezer friendly! Let cool completely before transferring into plastic freezer bags, squeezing out any excess air before sealing. Store in the freezer for up to 3 months.
Reheating: To reheat, thaw overnight in the refrigerator then transfer to a saucepan over low heat, stirring occasionally, until heated through.
FAQ
Yes! Frozen cranberries will take slightly longer to reach a simmer but the flavor and consistency will be the same in the finished sauce. Do not use dried cranberries. You need all those juices to burst out of the fresh or frozen cranberries for the sauce be yummy yum!
Totally up to you! Some like it hot, some like it cold, but I personally find that cranberry sauce is best served at room temperature or slightly chilled.
Absolutely! Making it a couple of days in advance enhances the flavors for an even more delicious experience. Plus, if you're making it for the holidays it's a one less thing you have to cook day of!
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📖 Recipe
Jalapeño Cranberry Sauce
Equipment
- Wooden Spoon
Ingredients
- 1 (12-ounce) bag (340 g) fresh cranberries
- 2 (12 g) jalapeno peppers deseeded and minced
- ¾ cup (178 g) water
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) orange juice
- 1 tablespoon orange zest
- ½ teaspoon kosher salt
Instructions
- In a medium saucepan, combine water, sugar, orange juice, orange zest and salt over medium heat. Cook for 2-3 minutes, stirring occasionally, or until the sugar has dissolved.¾ cup water, ¾ cup granulated sugar, ¼ cup orange juice, 1 tablespoon orange zest, ½ teaspoon kosher salt
- Stir in cranberries and jalapenos and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes.2 jalapeno peppers, 1 (12-ounce) bag fresh cranberries
- Let cool completely before serving and enjoy!
John says
This is delicious!! Wasn’t too spicy at all, had the perfect amount of kick can’t wait to have this every Thanksgiving
Lauren Casolaro says
Yay!! Hope everyone enjoys 🙂