Cranberry Sauce with Jalapeno Peppers

Cranberry Sauce with Jalapeno Peppers

21
William Anatooskin 10

"A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat."

Ingredients

20 m {{adjustedServings}} servings 264 cals
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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse berries in cold water; drain.
  2. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
  3. Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
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Reviews

21
  1. 27 Ratings

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We made this last year and can't wait to make it again. I gave it four stars ONLY because we made a few changes...to us, it wasn't hot enough, even our picky 4 & 5 yr old "non-spicy-eating" daug...

Based on some previous reviews I made a couple changes. I used 2/3 cup water and 1/3 cup lite corn syrup and 1/2 cup Splenda in place of the sugar. Left out the lemon juice and substitute trip...

I love cranberry sauce and this was really a new take on things for me with the jalapenos. NOTE: if you remove the seeds AND MEMBRANES of the jalapeno you will remove most of the heat yet retain...