Thanksgiving recipe: Cranberry and spicy jalapeno sauce
You might expect this cranberry sauce to be quite fiery, and it does have some bite, but it has a great sweetness as well which makes it a perfect foil for roasted meats such as turkey, chicken, and pork. It is not quite as spicy as a cranberry salsa and is quite easy to make, taking just a few minutes more than simple cranberry sauce from scratch.
Made ahead, it keeps several days, and you can also freeze it so you can get a head start on your Thanksgiving cooking if you need. As busy as everyone gets in the kitchen the days before the big day, that can be a great help.
Cranberry and spicy jalapeno sauce
Serves 6-8
1 tablespoon butter
1 fresh red jalapeno or Red Fresno pepper, minced
1/2 cup diced red bell pepper
1 cup granulated sugar
1 cup apple cider or water
1/4 teaspoon ground chipotle pepper
12 ounces fresh cranberries, rinsed and picked over
1 tablespoon fresh lime juice
1 scallion, thinly sliced
1. Saute jalapeno and bell peppers in butter until soft.
2. Stir in sugar, cider, chipotle pepper, and cranberries.
3. Bring to a boil and then reduce heat and simmer for 5-10 minutes or until berries pop.
4. Stir in lime juice and scallion.
5. Chill several hours before serving for best results.
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