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
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.
SPICY CRANBERRY SALSA
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.
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.
SPICY CRANBERRY ORANGE RELISH
Nice departure from the same-old, sickly sweet holiday relish. Warn your guests that this isn't the sweet stuff ...
Provided by NEPAfoodie
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
- Stir in onion, jalapeno, orange sections and juice, lime juice, ginger, sugar, and celery. Refrigerate 1 hour (up to 2 days).
- Before serving, stir in mint and pecans.
Nutrition Facts : Calories 138.8, Fat 3.4, SaturatedFat 0.3, Sodium 12, Carbohydrate 28.2, Fiber 3.4, Sugar 22.9, Protein 1.2
SPICY CRANBERRY SAUCE
A spicy cranberry sauce that's good with turkey or spread over cream cheese for an appetizer.
Provided by Adele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
- Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.
Nutrition Facts : Calories 95 calories, Carbohydrate 24.6 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 58.8 mg, Sugar 19 g
CRANBERRY SAUCE WITH JALAPENO PEPPERS
Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.
Provided by William Uncle Bill
Categories Sauces
Time 20m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 66.2, Sodium 1.5, Carbohydrate 15.8, Fiber 1.1, Sugar 13.6, Protein 0.1
SPICY CRANBERRY-APPLE RELISH
Provided by David Tanis
Categories easy, quick, condiments, side dish
Time 15m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
- Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
- Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 391 milligrams, Sugar 48 grams
SPICY RED PEPPER CRANBERRY RELISH
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.
Provided by David Tanis
Categories condiments, dips and spreads, sauces and gravies, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams
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