Best Cranberry Jalapeno Sauce Recipes

JALAPENO CRANBERRY SAUCE

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.

JALAPENO CRANBERRY SAUCE

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

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 DIPPING SAUCE WITH CRISPY CHICKEN WINGS

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the shallots and a pinch of salt, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic and chopped jalapenos, and cook, stirring occasionally, until the garlic is soft, about 2 minutes. Add the cranberries, sugar, 3/4 cup water and jalapeno brine. Bring to a boil, then reduce to a simmer and cook until the cranberries have all burst, 8 to 10 minutes. Transfer to the bowl of a food processor, and process until completely smooth. Season to taste with additional salt if needed. Pour into a serving dish, and cover with plastic wrap so it does not form a skin while you fry the chicken wings.
• Fill a large Dutch oven halfway with oil, and heat to 375 degrees F.
• Toss half the chicken wings with a large pinch of salt in a large bowl. Put the cornstarch and 1/2 teaspoon salt in another large bowl. Add the wings to the cornstarch, and toss to completely coat. Shake off the excess cornstarch, and fry the chicken wings in the hot oil until light golden brown and cooked through, 10 to 12 minutes, turning occasionally. (It's OK if the temperature drops slightly, though not below 350 degrees F, as the chicken wings fry.) Transfer the fried wings to a paper towel-lined baking sheet to absorb any excess oil. Sprinkle liberally with salt. Let the oil return to 375 degrees F, then season, dredge and fry the remaining wings.
• Garnish the dipping sauce with the sliced pickled jalapenos, and serve alongside the hot chicken wings. The sauce can be made a day ahead, refrigerated and rewarmed before serving; if it thickens overnight, thin it out with 1 to 2 tablespoons water.

JALAPENO CRANBERRY SAUCE

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

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.

CRANBERRY SAUCE WITH JALAPENO PEPPERS

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
• Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

CRANBERRY SAUCE WITH JALAPENO PEPPERS

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.

SPICY JALAPEÑO/GINGER CRANBERRY SAUCE

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.

TEQUILA AND LIME JALAPENO CRANBERRY SAUCE RECIPE

Steps:

• Bring the cranberries, water, sugar and jalapeno to a boil, reduce the heat and simmer until the cranberries burst and the the sauce starts to thicken, about 10-15 minutes.
• Mix in the lime juice and tequila and remove from heat.

CRANBERRY ORANGE JALAPENO SAUCE

Steps:

• 1. Grate the zest of the tangerine into a small saucepan. Finely chop the tangerine flesh and peel and add to saucepan.
• 2. Stem, seed, and mince the jalapeno. Add to saucepan.
• 3. Add lime juice to pan. Bring to a simmer over medium heat. Simmer until liquid is reduced by half, about 10 minutes, stirring occasionally.
• 4. Add cranberries and sugar. Cook over medium heat, stirring often, until cranberries burst, about 8-10 minutes.
• 5. Remove from heat. Stir in orange liqueur and salt.
• 6. Scrape into a bowl and cool. Can be covered tightly and refrigerated for up to 4 days.

PORK TENDERLOIN W/ SPICY JALAPENO-CRANBERRY SAUCE

Steps:

• Preheat oven to 400 degrees F. Finely zest both limes to measure 4 tbsp. and juice limes to measure 4 tbsp. Set lime juice aside. Mix half of the lime zest with salt and pepper in a small bowl and set aside.
• Brush tenderloins with vegetable oil and place them in a non-stick roasting pan, fat side up. Roast for 8 minutes - then flip and top with lime zest mixture. Continue roasting until pork reaches 165 (or to your liking), about 20-35 minutes.
• In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juices thicken, about 5 minutes. Set aside.
• Transfer pork to a cutting board and let rest for 5 minutes. Add cranberry sauce to the roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Remove from heat.
• Slice pork into 1/2 -3/4 inch slices and serve with cranberry sauce.

CRANBERRY-JALAPENO SAUCE

Steps:

• combine all ingredients in a non-reactive pot; bring to a boil. boil for 1 minute and then reduce heat to low simmer for 10minutes or until desired consistency. cool and serve