Sweet cranberry sauce with just enough heat to warm your mouth and leave a tingle on your tongue was exactly the twist I was looking for this year.
I made Homemade Cranberry Sauce for the first time a few years ago and the whole family loved it.
I surprised my husband this year by changing up the traditional sauce for something with a bit of heat. He and my oldest son both really liked this kicked up version.
Cranberry sauce is the easiest dish to prepare for Thanksgiving. I make it about a week in advance and then don’t think about it again until it is time to set the table.
I’ll be making an additional cranberry sauce tomorrow as well, because my younger boys love the traditional version so much.
This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.
Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.
Hot Pepper Cranberry Sauce
- 1 small habanero pepper or 1 cayenne pepper seeded and finely minced
- 12 ounces fresh cranberries rinsed
- 1 cup sugar
- 1 cup water
- 1 tablespoon apple cider vinegar
- pinch of salt
- Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done.
- Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator. Enjoy!
- * If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.