JALAPENO CRANBERRY SAUCE
Make and share this Jalapeno Cranberry Sauce recipe from Food.com.
Provided by Mirj2338
Categories Fruit
Time 35m
Yield 2 cups
Number Of Ingredients 6
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.
JALAPENO CRANBERRY SAUCE
An excellent cranberry sauce for Christmas turkey dinner.
Provided by William Anatooskin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 16.4 g, Fiber 1 g, Protein 0.1 g, Sodium 45.3 mg, Sugar 13.5 g
JALAPENO CRANBERRY SAUCE
Pantry ingredients make this sensational sauce a year-round favorite. Another time, slather the feisty sauce warm on roast pork or grilled chicken.-Roxanne Chan, Albany, California
Provided by Taste of Home
Time 30m
Yield 2-2/3 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY-JALAPENO RELISH
This is a fabulous and spicy cranberry relish; the best I have ever eaten!
Provided by Donna Lasater
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 24
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
- Stir together and chill 2 hours before serving.
Nutrition Facts : Calories 20 calories, Carbohydrate 5.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 49.2 mg, Sugar 3.9 g
JALAPENO CRANBERRY SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
JALAPENO CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
CRANBERRY JALAPENO SAUCE
Not just for a turkey condiment. Use on cheese quesadillas or grilled sandwiches. Best if made the day before.
Provided by gailanng
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, mix water and sugar. Bring to a boil.
- Add berries. Bring to a boil and simmer for 10, stirring only occasionally. Pour into a bowl to cool.
- Add the green onions, cilantro, jalapenos, cumin and lime juice to the berry mixture. Stir to incorporate. Refrigerate until ready to use.
Nutrition Facts : Calories 112.1, Fat 0.1, Sodium 3, Carbohydrate 28.9, Fiber 1.4, Sugar 26.3, Protein 0.3
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- Add all ingredients to a large saucepan and heat to medium. Stir to combine. Cook, stirring, occasionally for 10 minutes. Reduce heat to medium low and simmer for an additional 10-15 minutes.
- Transfer to a container with lid. Store in refrigerator up to one week. Sauce will thicken as it cools.
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- In a large heavy bottom pot over medium heat, combine the jalapenos, sugar, and salt, stirring to dissolve sugar. Add in the lime juice, pectin, water, and vinegar, stirring to mix well. Reduce heat and simmer gently for 10 minutes.
- Add in the cranberries, stirring occasionally, and simmer gently until the cranberries have burst and the juices start to thicken, about 15 - 20 minutes.
- Transfer jam to the sterilized jars and seal. You can either allow to cool at room temperature, then keep in the refrigerator for up to 3 weeks, freeze for up to 6 months, or you can process in a hot water bath and keep for up to a year.
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- In a saucepan, combine the water and sugar. Stir to dissolve and bring the sugar-water to a boil.
- Add in the cranberries and jalapeño, then lower the heat to low-medium. Continue to boil and stir for 10 to 12 minutes.
- Remove from heat, sprinkle in the allspice, and cover. Allow the sauce to cool covered until it reaches room temperature. Then refrigerate the sauce for 30 minutes to an hour prior to serving.
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- Mix warm water, salt, and garlic powder until salt is mostly dissolved to make brine. Pour brine over diced peppers and cranberries. Let sit at least 10 minutes.
- Pour brine off cranberry pepper mixture and rinse well (2-3 time) using cold water. Squeeze to remove excess water. Set aside.
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- In a saucepan, add cranberries, water, sweetener, minced jalapeno, cinnamon stick and cloves.
- Cook over medium high heat. Bring to a boil and let cook until all the cranberries have popped (about 5 minutes).
- Remove from heat. Remove cinnamon stick and cloves. Stir in lime juice and cayenne pepper if using.
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- Add the sugar and water to a pot large enough to hold the cranberries and raspberries. Turn the heat on medium and allow the sugar to dissolve.
- Rinse the cranberries under running water and remove any stems or bad berries. Add them to the sugar water along with the frozen raspberries. Increase the heat to high, cover with a lid, and allow the mixture to come to a boil. Once the mixture reaches a full boil, reduce the heat to a simmer (medium-low) and allow all of the cranberries to pop (you’ll hear them).
- Meanwhile, slice the jalapeño open and remove the seeds by scraping with a spoon. Set the seeds aside for later. Mince the jalapeño flesh. Add the minced jalapeño, cinnamon, and cloves to the pot. Stir and allow to simmer without a lid.
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- In a large saucepan combine the jalapeno peppers, salt, sugars, orange juice, water and orange zest. Bring to a simmer over medium heat and add the cranberries.
- Simmer for 15 minutes, stirring periodically (cranberries will pop while cooking). Remove from heat and cool to room temperature. Transfer to a sealed container and fully chill. NOTE: the sauce will thicken as it cools.
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