Jalapeño Cranberry Sauce

Looking to spice things up a bit this Thanksgiving? Turn up the heat with this jalapeño cranberry sauce.

Jalapeño Cranberry Sauce Ingredients

These are the ingredients you'll need to make this crowd-pleasing jalapeño cranberry sauce:

· Water and Sugar: This spicy cranberry sauce starts with a simple syrup made with just water and sugar.
· Cranberries: Buy fresh cranberries that are firm, plump, and blemish-free. Lighter colored cranberries are best for sauce, as they contain more pectin and result in a thicker consistency.
· Jalapeños: You'll need three seeded and minced fresh jalapeños. If you like it extra spicy, leave in a few of the seeds.
· Lemon juice: Fresh lemon juice adds bright, fresh flavor to this jalapeño cranberry sauce.
· Sherry: Sherry intensifies the flavor of the other ingredients, while adding a touch of complexity.

How to Make Jalapeño Cranberry Sauce

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this spicy cranberry sauce:

1. Make simple syrup: Combine sugar and water in a saucepan over medium heat. Bring to a boil.
2. Add the ingredients: Add the cranberries, jalapenos, and lemon juice. Return to a boil, then reduce to a simmer. Continue simmering until the berries have broken down and the sauce has thickened. Stir in the sherry.
3. Let the sauce cool: Remove from the heat, let cool completely, and transfer to an airtight container. Refrigerate until ready to serve.

Can You Make Jalapeño Cranberry Sauce Ahead of Time?

Of course! Since this jalapeño cranberry sauce needs to chill to create the perfect consistency before serving, it might actually benefit you to make it at least one day before you plan to serve it.

How to Store Jalapeño Cranberry Sauce

Let the jalapeño cranberry sauce cool completely before storing it. Store it in an airtight storage container in the fridge for up to 10 days.

Allrecipes Community Tips and Praise

"I never liked cranberry sauce until this," says Ramona Craft. "The bright taste (not heat) of the peppers just makes this perfect! If you want the heat, leave the ribs and seeds in the peppers."

"Absolutely love this recipe, I make it for every holiday," raves LILNIKKI15. "I normally make extra and freeze it in small containers for quick evening meals!!!"

"Perfect," according to ladybuggs5224. "The only thing I changed was leaving out the sherry and subbing cranberry apple juice instead. It's tasty with a slight hint of heat."Editorial contributions by Corey Williams