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I have made this for years. Made some the other day for an office pot luck and thought I would share the recipe. It is not overly hot. The heat comes in rather late. Early on it just tastes like a sweet / tart cranberry sauce, and then there is a subtle heat. Folks seem to really like it.
Roscoe’s Jalapeño Cranberry Sauce
1 lb. Fresh cranberrys
3 medium Jalapeños finely chopped
½ cup orange juice
½ cup sugar
¼ tsp. Allspice
1/8 tsp. Nutmeg
¼ tsp. Ground ginger
Place cranberries in a saucepan add orange juice just to cover. Finely chop jalapeños and add to pot. Add orange juice to just cover berries. Add the rest of the ingredients. Bring to a simmer and simmer until berries have burst and sauce has thickened. Taste and adjust seasonings and sugar. Remove veins and seeds from jalapeños if you want less heat. I remove the veins and seeds from 2 peppers and chop one in its entirety for the amount of heat that I like.
Enjoy.
Roscoe’s Jalapeño Cranberry Sauce
1 lb. Fresh cranberrys
3 medium Jalapeños finely chopped
½ cup orange juice
½ cup sugar
¼ tsp. Allspice
1/8 tsp. Nutmeg
¼ tsp. Ground ginger
Place cranberries in a saucepan add orange juice just to cover. Finely chop jalapeños and add to pot. Add orange juice to just cover berries. Add the rest of the ingredients. Bring to a simmer and simmer until berries have burst and sauce has thickened. Taste and adjust seasonings and sugar. Remove veins and seeds from jalapeños if you want less heat. I remove the veins and seeds from 2 peppers and chop one in its entirety for the amount of heat that I like.
Enjoy.
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