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Jalapeño Cranberry Sauce

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!

Jalapeño cranberry sauce surrounded by whole cranberries and 2 jalapeños

Serves 6-8

Preparation Time: 5-10 minutes

Cook Time: 20 minutes


1 cup water

1/4 cup sugar

2 cups fresh cranberries

3 jalapeño peppers, seeded and minced


  1. Bring sugar and water to a boil in a 2 quart saucepan, stirring occasionally to dissolve the sugar.

  2. Add the cranberries and minced jalapeños, and return to a gentle boil for 10 minutes until most of the cranberries have burst. Stir occasionally. 

  3. Cover the saucepan and allow it to cool to room temperature before serving. Refrigerate if needed.


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