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Cranberry Sauce with Jalapeno Peppers

5.0(6)

Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.

by William Uncle Bill·published 2002-01-25

Sauces

Servings

2 cups, 16 serving(s)

Total time

20 min

prep 5 min

Calories / serving

66 kcal

Ingredients (6)

serves

Instructions (12 steps)

01Rinse cranberries in cold water; drain.
02In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
03Add cranberries and Jalapeno peppers and return to boil.
04Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
05Add lemon juice and sherry and stir well to blend.
06Remove from heat and let cool completely at room temperature.

07Refrigerate in a glass container with lid.

08Serve with turkey or chicken.

09CAUTION when handling the Jalapeno peppers.

10Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.

11Then wash again with soap and water.

12You can also use a mixture of bleach and water to remove all pepper heat.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.