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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unfortunately I think my brother would KILL me if I changed up my cranberry sauce on him…but maybe I'll have to hoard a bag of cranberries to make this all for myself! Sounds awesome.
I love homemade cranberry sauce!! I've added jalapenos before, but never habaneros… I know what kind of cranberry sauce I'll be making this year!!!
No wait – I haven't even made the other version yet! Now I don't know what to do 🙂 Lovely recipe Mary! Happy cooking and baking.
This is right up my husband's alley! I'm not a cranberry person, but he is and I will HAVE to have cranberry sauce on the table for him next week. I love the addition of the peppers to this so I'm thinking there's no reason to break out the can opener this year! It'll be home made….with heat.
Thats the second time in a day that I learn about cranberry sauce. I really wish I could experience once, one of your traditional thanksgiving, its so exotic to me. =)
Cranberry sauce is a favorite around here. I buy tons of cranberries and freeze them so I can have it whenever the mood moves me. Interesting variation on a classic!
I'm just getting around to figuring out my Thanksgiving menu, waaaay late. I like your idea of making this as much as a week in advance, it would really help with all the craziness of next week 🙂
Habereneros? Ouch!
I have never cared for cranberry sauce and its sweetness. Now THIS idea I love! And it makes for a perfect spread on a turkey sandwich. Thanks for sharing.
I buy enough cranberries at Thansgiving to last the year, I love them. this is a nice twist.
Can I freeze leftovers?Gloria
Can I freeze leftover s?
Yes, the leftover cranberry sauce will freeze fine.
I’m using this recipe, but substituting for Carolina Reports for the one Habanero. This gonna be gooood!
Can honey be used in place of sugar?
I think that should work fine. I haven’t tried it myself though, Tina.
I am going to try the Hot Pepper Cranberry Sause .
I hope you love it, Marilyn!
Wonderful mixture of heat and sweet! The sauce congeals well. I substituted orange juice instead of the water!
Wonderful mixture of heat and sweet! The sauce congeals well. I substituted orange juice instead of the water! The perfect amount of heat. I used a jalapeño, minced half and cooked one half whole, then removed it at the end.
I’m thrilled that you love the cranberry sauce, Patty!
I love this recipe! How long will it keep in fridge?
This will keep nicely for at least a week.
I can’t wait to make this! What is the yield on the recipe? I want to make sure I have enough to serve at Thanksgiving and to send some home with my daughter.
Hi Kathy! This recipe makes about (8) 1/4 cup servings. Enjoy!
Not too sweet, not too tart. Easy to make, sets up nicely while cooling. I used one walnut-sized habanero and got no heat out of it. Next time I will add more habaneros or the seeds (which hold the heat) to add some kick to it. Thrilled to make it a week in advance of Thanksgiving. Very nice dish — better than canned!!
I’m so glad you like it!