Give Traditional Cranberry Sauce a Spicy Kick This Thanksgiving
Forget canned cranberry sauce – this recipe is simple and a bit spicy, and it'll totally change your traditional turkey game.
If you’re still buying your cranberry sauce in a can, this might come as a surprise: It’s actually one of the easiest elements on your holiday table to make from scratch. Another bonus? You can make it up to 10 days in advance and simply serve on Thanksgiving Day.
Time-saving without relying on packaged products, our version adds some spice in the form of jalapeño chile peppers. You can make it as spicy – or as mild – as you and your guests prefer. Just add or remove the seeds to adjust the heat level. Either way, with this recipe, you’ll go beyond basic and add extra flavor (and a fun twist) to the classic sauce.
Spicy Cranberry Sauce
- 2 1⁄2 cups fresh or frozen cranberries
- ¾ cup water
- 1⁄2 cup raw honey
- 1–3 jalapeño chile peppers, thinly sliced (TIP: We keep the seeds in for a spicier sauce, but to keep it mild, remove the seeds and membranes.)
- 1⁄4 tsp sea salt
In a medium saucepan on medium, bring all ingredients 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.
Make Ahead: Cover and set aside in the refrigerator for up to 10 days. On the day of, serve.
- Serving Size 1⁄8 of recipe
- Calories 175
- Carbohydrate Content 47 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 51 mg
- Sugar Content 43 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g