Cranberry Sauce with Jalapeno Peppers

Cranberry Sauce with Jalapeno Peppers

21 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
William Anatooskin
Recipe by  William Anatooskin

“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.”

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Adjust Servings

Original recipe yields 2 cups



  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)

Rate This Recipe


We made this last year and can't wait to make it again. I gave it four stars ONLY because we made a few us, it wasn't hot enough, even our picky 4 & 5 yr old "non-spicy-eating" daughters ate it. This could just have been the jalapeno peppers I got, which vary due to ripeness, etc, so I plan on doubling up or leaving in some seeds this year. Also we used 100% cranberry/pomegranate juice in place of the water (YUM!) and omitted the sherry based on other comments. Finally, I pureed the finished product and while it seemed a little thin while hot, it jelled up nicely if you prefer a smoother consistency.



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 triple sec for the sherry. This was amazing! It tasted like jalapeno jelly with cranberries. I'll be making it again and every Thanksgiving from now on!

ellie may

ellie may

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 the pepper flavor! The membranes hold the heat so if you don't want the I used 1/4 cup high-quality pear-flavored vodka rather than the sherry; I think sherry makes things a little cloying in any recipe, but that's just me. Thanks for this recipe!

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Amount Per Serving (4 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 65.6 g
  • 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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Holiday Cranberry Sauce


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Jalapeno Cranberry Sauce