Cranberries with Jalapeno & Honey
If you’ve never made cranberry sauce, you won’t believe how easy it is, even a gussied up version like this one. Note that jalapeños vary in their spiciness. For a nice warming effect, use one. To spice things up, try two or three.
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Ingredients
- 2 1/2 cups fresh or frozen cranberries
- 1/2 cup raw honey
- 1–3 jalapeño chile peppers, thinly sliced
- 1/4 tsp sea salt
Preparation
1. Up to 10 days in advance: In a medium saucepan on medium, combine cranberries, honey, jalapeños, salt and ¾ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most cranberries have burst, about 10 minutes. Transfer to a serving dish and set aside to cool to room temperature. Cover and set aside in the refrigerator.
2. On the day of: Serve.
Nutrition Information
- Serving Size 3 1/2 tbsp
- Calories 63
- Carbohydrate Content 17 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 49 mg
- Sugar Content 15 g