Cranberry sauce (or relish) is usually a dish reserved for Thanksgiving, Christmas and any other time you’re serving a turkey.
Now, before you entirely discount this recipe, I can attest that it was one of the biggest hits from Thanksgiving 2017. The fact that spice is a part of what would normally be a sweet dish adds some to the allure.
It’s also very easy, although how cheap depends on if you can get cranberries on sale.
It’s essentially your regular cranberry sauce recipe (which will gel in the refrigerator) with the addition of lemon and lime juice, a little ginger and some jalapeños.
The biggest pain in the recipe is making sure to keep mixing the ingredients, while they are on the stove, to keep them from burning.
- 1 and 1/4 cups sugar
- 2 jalapeños, ripe if possible, finely diced
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 tablespoon grated ginger (substitute powdered ginger if fresh is unavailable)
- 12 ounces of cranberries
- 1/2 cup water
1. Combine the sugar, jalapeños, lemon and lime juice, salt, chile powder and water in a medium sauce pan and put over medium-high heat. Stir, as it simmers, until the sugar dissolves, about 2 to 3 minutes.
2. Add the ginger and cranberries and bring the combination to a boil.
3. Once it boils, reduce the heat to medium and stir enough so the cranberries do not burn on the bottom of the pot. Continue to simmer (and periodically stir) until the cranberries soften and there is no liquid remaining in the pot, between 15 to 20 minutes.
4. Allow to cool and refrigerate until it’s ready to be used. It will store for two weeks.
Recipe adapted from David Tanis.