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Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.
- Rinse cranberries in cold water; drain.
- In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
- Add cranberries and Jalapeno peppers and return to boil.
- Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
- Add lemon juice and sherry and stir well to blend.
- Remove from heat and let cool completely at room temperature.
- Refrigerate in a glass container with lid.
- Serve with turkey or chicken.
- CAUTION when handling the Jalapeno peppers.
- Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
- Then wash again with soap and water.
- You can also use a mixture of bleach and water to remove all pepper heat.
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.
Fandamntastic! Wow, Bill this will be my regular cranberry sauce from now one. Easy~Peasy to make, had all the items on hand & the flavor is mellow, sweet & a bit of an 'afterburn' not overly so mind you. A great blend of flavors. I can see this going very well with a pork roast as well as your favorite poultry. Yummmmmmm!
We loved this cranberry sauce. It was so easy and quick to make, I made one change and that was to use Cointreau instead of sherry. The jalapenos really gave it a bit of a kick. I made it to go with our Christmas lunch and I know I'll be making it more than once a year, it's that good. Thank you for posting this Uncle bill!