Who knew adding jalapenos and citrus to a cranberry sauce recipe would create the BEST spin on an old Thanksgiving recipe? I simplified the prep and tweaked the ingredients from a no-cook cranberry sauce recipe I kept from a 1998 issue of Parenting Magazine. That publication no longer exists, but this crazy-delicious recipe does!
Not Just for Thanksgiving Dinner!
You’ll need about a pound of cranberries for this recipe. The standard size for a bag of fresh cranberries is 10 ounces. So, you’ll probably have to buy two bags of cranberries. You can freeze the leftover washed, whole cranberries to use later. Or, do what I do – buy extra bags and freeze while they are available for sale. Then create a welcome surprise at meals and pot lucks when you serve jalapeno cranberry sauce any time of the year.
Time saving tips: Use a service like Walmart Grocery Pickup to save time. Make the cranberry sauce up to two days in advance and you have one less thing to do if you’re making a big meal.
Here’s what you need to make this cranberry sauce recipe:
- 4 c fresh or frozen cranberries (about 1 lb. of cranberries)
- 2 large jalapenos
- 1/3 cup red onion, roughly chopped
- 1 lime, Juice of
- 4 small oranges, such as Halos or Cuties
- 2 Tbsp fresh ginger, grated or finely minced
- 1-1/4 c sugar, (I use finely ground raw sugar)
Now to whip up the cranberry sauce!
- Wash and rinse cranberries.
- Cut jalapenos into quarters, remove seeds then cut quarters in half.
- Peel, seed and chop three of the oranges.
- Juice the remaining orange and the lime.
- Add cranberries to the food processor. Pulse a couple of times until the berries look like they’ve been roughly halved.
- Add red onion and jalapeno to food processor with the cranberries and pulse until coarsely chopped. Transfer to a medium bowl.
- Add oranges, lime juice, orange juice, ginger and sugar to the bowl and stir gently to combine.
- Refrigerate one hour up to two days before serving.
This recipe yields 10 servings of fresh cranberry sauce.