Cranberry Sauce with Jalapeno Peppers

READY IN: 20mins
Recipe by William Uncle Bill

Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.

Top Review by Maeve R

I'm trying your turkey recipe and just finished the cranberry sauce. I didn't have jalapenos on hand, but I have a nice supply of this year's Hatch hot chiles in the freezer, so I substituted a couple of them. Lemons had petrified in the fridge, so I used an organce and brandy instead of sherry, because all I had on hand was Amoretto. I just tasted it, and I am in love with it. Absolutely wonderful. Thanks.

Ingredients Nutrition


  1. Rinse cranberries in cold water; drain.
  2. In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
  3. Add cranberries and Jalapeno peppers and return to boil.
  4. Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
  5. Add lemon juice and sherry and stir well to blend.
  6. Remove from heat and let cool completely at room temperature.
  7. Refrigerate in a glass container with lid.
  8. Serve with turkey or chicken.
  9. CAUTION when handling the Jalapeno peppers.
  10. Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
  11. Then wash again with soap and water.
  12. You can also use a mixture of bleach and water to remove all pepper heat.

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