Jalapeno Cranberry Sauce

Jalapeno Cranberry Sauce

43 Reviews 4 Pics
William Anatooskin
Recipe by  William Anatooskin

“An excellent cranberry sauce for Christmas turkey dinner.”

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Adjust Servings

Original recipe yields 16 servings



  1. Rinse berries in cold water; drain.
  2. In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
  3. Refrigerate in a glass container with cover. Serve with turkey or chicken.

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Reviews (43)

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I love this recipe, and have made this for years, and have a couple of modifications. First, you have to cook the sherry off. If you follow the directions and remove from heat after adding the sherry, the alcohol taste is so overpowering that it's virtually inedible. Cooking it for a few minutes longer allows the sherry flavor to shine without the alcohol flavor killing it. Second, I always remove all seeds from the jalapenos and use just one. It's still spicy, but not overpowering. I like this best as a condiment on sandwiches, rather than a relish.



I love spicy foods and go through a bottle of hot sauce frequently. However - I fixed this recipe today and had to throw it away. It was too spicy and would overpower any white meat. I guess you could use this in some noveau Mexican cuisine - but I will not make this again...sorry.



I enjoy spicy food, but my family does not. This recipe was a nice balance for everyone. The tart, sweet cranberries match up well with spicy Jalapenos. Yum!

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Amount Per Serving (16 total)

  • Calories
  • 66 cal
  • 3%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet



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Cranberry Sauce


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Cranberry Sauce with Jalapeno Peppers