This jalapeño cranberry sauce is moderately spicy, but not overpowering. Made with a bit of sherry to enrich the flavor, it's lovely alongside your Thanksgiving or Christmas turkey but also makes a lovely condiment for sandwiches or even an interesting topping for vanilla ice cream. Leave some jalapeño seeds in if you like it spicier!
Ingredients
- water: 1 cup
- white sugar: 1 cup
- bag fresh cranberries: 1 piece (12 ounce, drained)
- medium jalapeno peppers: 3 piece (minced)
- lemon juice: 2 tsp
- sherry: 0.5 cup
Metric Conversion
Stages of cooking
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Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes. Add cranberries, jalapeño peppers, and lemon juice; return to boil.
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Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
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Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.
