Cranberry Sauce With Jalapeno Peppers Recipes

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

Steps:

• Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

Steps:

• Rinse cranberries in cold water; drain.
• In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
• Add cranberries and Jalapeno peppers and return to boil.
• Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
• Add lemon juice and sherry and stir well to blend.
• Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with lid.
• Serve with turkey or chicken.
• CAUTION when handling the Jalapeno peppers.
• Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
• Then wash again with soap and water.
• You can also use a mixture of bleach and water to remove all pepper heat.

Steps:

• Add enough water to the orange juice to make one cup of liquid.
• Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot.
• Bring to a slow boil, stirring occasionally.
• When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently.
• If the sauce seems a little thick, add a bit more water.
• Remove from heat, transfer to a bowl and chill.

Steps:

• Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
• Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
• Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally.