Cooking & Baking
Related: About this forumAnyone have a cranberry sauce with a heat kick recipe they recommend?
I'd like to mix a little 'umph' into it this year. Ideas and suggestions?
Thanks!!
NRaleighLiberal
(60,014 posts)maybe add a pinch of cayenne and some fresh ginger to heat it up?
PeaceNikki
(27,985 posts)I just may!
northoftheborder
(7,572 posts)link:
http://allrecipes.com/recipe/jalapeno-cranberry-sauce/
I don't think I used sherry, I would substitute orange juice or some other juice. also, you might adjust the jalapenos depending upon how hot they are. Also would be good served with brie & crackers or cream cheese and crackers.
PeaceNikki
(27,985 posts)I may have to prepare a couple different batches!
pinto
(106,886 posts)Sweet and tangy add ons.
Callalily
(14,889 posts)this is my all-time favorite cranberry recipe. As a matter of fact it was requested to bring on Thanksgiving Day! I will surely oblige.
Spicy Cranberry Sauce
Makes about 3 cups
Note: If using frozen cranberries thaw them before cooking. For a spicier sauce, add some or all of the ribs and seeds from the jalapenos.
2 teaspoon vegetable oil
1 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
2 jalapeño chiles, stemmed, seeded, and minced
1 shallot, minced
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces fresh or frozen cranberries (3 cups)
1. Heat oil in medium saucepan over medium heat until just shimmering. Add pepper, jalapenos, shallot and salt; cook, stirring occasionally, until pepper is softened, about 5 minutes.
2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 ½ cups cranberries and return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
3. Add remaining 1 ½ cups cranberries and continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
PeaceNikki
(27,985 posts)Is this better fresh or the next day?
cbayer
(146,218 posts)I googled that and found lots of recipes.
I found this one which looks really easy, but there are others with cooked cranberries if you prefer:
1 12oz bag of fresh or frozen cranberries
1 Jalapeno, w/o seeds and chopped
1 Green Onion, chopped
2 tsp fresh lime juice
3/4 cup Sugar
1-2 tsp fresh cilantro, chopped (optional)
1/2 tsp cumin
Basically blend it all in a food processor and chill over night to let the flavors blend.
locks
(2,012 posts)Susan Stamberg's Cranberry Relish which she has put on NPR's All Things Considered a couple weeks before Thanksgiving since 1971. She thought it was her mother-in-law's but she found out many years later that it was Craig Claiborne's recipe, first published in the NY Times in l959. I'd like to say you'll love it but a good word at my house is "different". Hope you'll try it!
Tab
(11,093 posts)and maybe one small diced chipotle. I prefer the woody heat of the chipotle over jalapeno or cayenne.