You can literally make your cranberry sauce with so many variations, like with oranges and orange juice, or Grand Marnier. Or try adding nuts and dried cranberries, mangoes, or apricots for a more chutney-like version. Even a cinnamon-cranberry port sauce is great! But, to go with our Lime-Basted BBQ Turkey, we love this one made with brown sugar, diced jalapeños, and freshly-squeezed lime juice. It’s such a fun diversion from traditional cranberry sauce and it’s so easy to make, you’ll wonder why in the world you ever bought canned cranberry sauce!
Jalapeno Lime Cranberry Sauce
It takes less than 30 minutes to make your own cranberry sauce with fresh or frozen cranberries! I've even made it before with reconstituted dried cranberries during the spring and summer months when fresh cranberries are hard to find. I usually stock up on fresh cranberries in the fall and freeze them so I always have them on hand. They freeze beautifully. This last year, my son threw out a bunch of fresh-frozen cranberries I'd been saving for summertime barbecued turkeys, but luckily I was able to find some in the freezer section of my grocery store! This was the first year I'd been able to find them in the frozen fruit section, and boy, was I ever happy to see them!
Ingredients
Jalapeno Lime Cranberry Sauce
- (PRINT RECIPE)
- (Yields 2 cups)
- One 12-oz. bag of fresh cranberries
- 1 cup brown sugar
- 1 jalapeño stem and seeds removed and finely diced
- 2 tablespoons just about one lime’s worth freshly squeezed lime juice
- 3/4 cup water
- One very large serving spoon!
Instructions
- Place all ingredients in a medium-sized saucepan.
- Bring to a boil and stir until everything is well-integrated and sugar is dissolved.
- Continue to boil for another 3-4 minutes, until the cranberry skins start to burst.
- Reduce heat to low and simmer for another 15-20 minutes, or until reduced and thickened, stirring occasionally.
- Remove from heat and cool completely. Store in an airtight container until ready to serve!