Jalapeño Orange Cranberry Sauce Recipes

JALAPENO CRANBERRY SAUCE

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

JALAPEñO ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine cranberries, jalapeño, sugar, and orange juice.
• Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally, until the cranberries start to pop and the sauce reaches desired consistency. Remove from heat and let cool slightly.
• Serve immediately or place in an airtight container and refrigerate until ready to serve.

JALAPENO CRANBERRY SAUCE

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

JALAPENO CRANBERRY SAUCE

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally.

JALAPENO CRANBERRY SAUCE

Steps:

• 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 jalapeno 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.

CRANBERRY-ORANGE-JALAPENO RELISH

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.