This sweet and spicy cranberry jalapeno sauce is a tasty twist on traditional cranberry sauce. With tart cranberries, warm spices, and subtle heat from jalapeño peppers, the sauce is a perfect way to brighten your meals—from holiday dinners to everyday snacks.
Ingredients You’ll Need
- Cranberries: To make the homemade sauce, you will need a bag of fresh cranberries. You can also use frozen cranberries, but increase the cooking time by a few minutes.
- Ginger: Fresh ginger is the perfect bridge between the fresh cranberries and jalapeños, rounding out the sauce with zesty flavor.
- Jalapeño Peppers: Add one or two fresh jalapeños, depending on your spice tolerance. For a milder sauce, remove the seeds and membranes or leave them intact for extra heat. You can also swap for serrano peppers.
- Sugar: The best cranberry sauce includes a sweetener (honey, agave nectar, maple syrup, or a sugar-free option like monk fruit) to balance the tartness of fresh cranberries. I prefer granulated white sugar because it sweetens without adding extra flavor.
- Spices: Sea salt highlights the sweetness of the cranberries, while the ground cumin pairs perfectly with a fresh jalapeño flavor.
- Lime Zest: Brighten the sauce with fresh lime zest.
Additions and Substitutions
- Experiment with different flavors. Try swapping the lime zest for citrus options like lemon, orange, or blood orange.
- Adjust the texture to your liking. Everyone has an idea of the perfect cranberry sauce consistency. This recipe leans chunky, but if you prefer a smoother sauce, process the finished sauce using an immersion blender.
- Can I use dried cranberries? Sure, use the recipe below, but follow my instructions for cranberry sauce from dried cranberries.
How to Make Cranberry Jalapeno Sauce
The full recipe with measurements is in the recipe card below.
Step 1: Combine the ingredients in a saucepan and bring the mixture to a boil over medium heat.
Step 2: Reduce the heat and gently simmer for 10-15 minutes, stirring occasionally, until half the cranberries pop open.
Step 3: Transfer the cranberry sauce to a serving bowl, stir in the lime zest, and set it aside for 15 minutes to cool.
If you enjoy cranberry jalapeno sauce, try one of these holiday recipes!
Serving Suggestions
The red and green contrast of the jalapeños and cranberries looks like Christmas in a bowl, making it a perfect sidekick to traditional holiday meals like glazed ham, boneless leg of lamb, and roasted tandoori turkey.
It’s also a great appetizer! Spread cream cheese or whipped ricotta dip on a serving dish or charcuterie board. Top it with the cranberry jalapeño sauce and serve it with fresh fruit, crackers, or crostini.
Spoon the sauce onto slices of Dutch oven sourdough, bagels, or air fryer English muffins with cream cheese or butter for a quick snack or light breakfast.
What To Do With Leftovers
- Refrigerate: Store the leftover cranberry jalapeno sauce in an airtight container for 7 days. The flavors deepen over time, making it an excellent make-ahead option for busy holidays.
Frequently Asked Questions
What texture should cranberry sauce have?
The sauce should have a gel-like consistency that’s not too liquidy or stiff, with some softened but intact cranberries.
Cranberry Jalapeno Sauce
- 1 bag (12 ounces) fresh cranberries
- ½-inch knob of ginger, grated
- 2 jalapeño peppers, stemmed, deseeded, and finely diced
- 1 cup granulated white sugar
- 1 cup water
- ¼ teaspoon sea salt
- ¼ teaspoon ground cumin
- 1 teaspoon lime zest
- Combine the ingredients in a saucepan and bring the mixture to a boil over medium heat.
- Reduce the heat and gently simmer for 10-15 minutes, stirring occasionally, until half the cranberries pop open.
- Transfer the cranberry sauce to a serving bowl, stir in the lime zest, and set it aside for 15 minutes to cool.