Hot Pepper Cranberry Sauce

29 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Hot Pepper Cranberry Sauce recipe by Barefeet In The Kitchen

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.

Hot Pepper Cranberry Sauce recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Hot Pepper Cranberry Sauce

5 from 7 votes
Recipe slightly adapted from and with thanks to The View from Great Island
Pin Print Review
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 8 ¼ cup servings, about 2 cups total

Ingredients 

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 117kcal · Carbohydrates: 30g · Protein: 1g · Fat: 1g · Saturated Fat: 1g · Sodium: 3mg · Potassium: 36mg · Fiber: 2g · Sugar: 27g · Vitamin A: 26IU · Vitamin C: 6mg · Calcium: 3mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , ,

Tagged with: ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

29 Comments Leave a comment or review

    Rate & Comment

    Rating