Monday, November 29, 2010

Cranberry Sauce with a Kick

I made this for Thanksgiving. I waited too late to go to the grocery store and the Kroger on Howell Mill did not have a single solitary orange in the whole place. So I had to use juice instead of fresh squeezed and couldn't add zest. Despite that, I think it turned out okay. I liked having a hot version this year.

Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this unique cranberry sauce recipe. This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.


12 ounces fresh cranberries

zest of 1 orange, finely grated

juice of 2 oranges

2 tablespoons tequila

1/2 cup sugar

1-2 jalapeno peppers, seeded and finely minced


Makes about 1 1/2 Cups

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 jalapeƱos and 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.

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