Spicy cranberry sauce/relish
A spicy cranberry sauce that goes well with turkey.
Servings 6 people
Cost $5
Equipment
- Medium-sized sauce pan
Ingredients
- 1 ¼ cups sugar
- 2 jalapenos finely diced
- 1 tsp lime juice
- 1/2 tsp salt
- 1/2 tsp chile powder
- 1 tbsp grated ginger can substitute powdered ginger
- 12 ounces cranberries
- 1/2 cup water
Instructions
- Combine the sugar, jalapeños, lemon and lime juice, salt, chile powder and water in a medium sauce pan and put over medium-high heat. Stir, as it simmers, until the sugar dissolves, about 2 to 3 minutes.
- Add the ginger and cranberries and bring the combination to a boil.
- Once it boils, reduce the heat to medium and stir enough so the cranberries do not burn on the bottom of the pot. Continue to simmer (and periodically stir) until the cranberries soften and there is no liquid remaining in the pot, between 15 to 20 minutes.
- Allow to cool and refrigerate until it’s ready to be used. It will store for two weeks.
Notes
Recipe adapted from David Tanis.
The cranberries before anything has been done to them. They go on sale just a few days before Thanksgiving.
The chopped jalapenos before they were thrown in with the sugar water. Remember to wash your hands after handling.
The sugar, jalapeno water heats up before the cranberries are added.
The cranberry sauce will quickly thicken, especially after it is taken off of the burner.
It’s mostly about the taste, but somewhat about the presentation.