I have been making cranberry sauce for several years, and I was always disappointed by how much sugar all the recipes called for, so I decided to make my own. This recipe requires a fourth the amount of sugar that most recipes call for, and it is delicious! The jalapeños give it a unique twist without being too spicy because you don't use the seeds. I love having it as a side dish, putting it on a sandwich, or with a protein of your choice. I hope you enjoy!
Serves 6-8
Preparation Time: 5-10 minutes
Cook Time: 20 minutes
Ingredients:
1 cup water
1/4 cup sugar
2 cups fresh cranberries
3 jalapeño peppers, seeded and minced
Directions:
Bring sugar and water to a boil in a 2 quart saucepan, stirring occasionally to dissolve the sugar.
Add the cranberries and minced jalapeños, and return to a gentle boil for 10 minutes until most of the cranberries have burst. Stir occasionally.
Cover the saucepan and allow it to cool to room temperature before serving. Refrigerate if needed.