Citrus Jalapeno Cranberry Sauce

Cranberry sauce is just one of those things that people don’t really care about but notice if you leave it off the table. I remember I made a batch of this one year and totally set the table and then mid-way remembered it still chillin in the fridge. Growing up, it was always that can shaped jelly and I was honestly pretty happy with it, until I got older and started to make my Thanksgiving homemade.

Then I thought, this needs to be more of a star, something to cut through all the richness of this meal, so I started researching and I stumbled upon one from the Food Network. It had heat and tang, everything you need to shine in a plate of traditional. I think everyone should have a surprising dish at their table, a twist on a classic keeps things interesting. As I removed a bunch of refined sugar, I adapted my trusty recipe to suit that requirement and dialed down some of the heat for little tongues.

This makes a pretty decent sized batch and I have experimented over the years what it works with, other than a Thanksgiving feast. Turns out, it is delicious on pork, spiced chicken, over warm brie, and even over some buttery salmon. Best part is that it freezes beautifully so you can use it throughout the year. Oh and it goes without saying that this makes a KILLER part of a Thanksgiving turkey sandwich the next day, slap that mayo on one slice of bread and this on the other for one of the best sandwiches you will have. Like Ross’ sandwich good. HE ATE MY SANDWICH!!!!

Citrus Jalapeno Cranberry Sauce

• 1 pound fresh cranberries

• 1 orange, zested and then juiced

• 2 lemons, zested and then juiced

• 2 limes, zested and then juiced

• 2 jalapenos, diced finely (seeds and ribs removed if you want it more mild)

• 1 cup maple syrup

• 1 teaspoon black pepper

• 1/2 teaspoon salt

- In a saucepan, combine all the ingredients and stir. Heat to high heat until boiling, stir, and then cover and lower the heat to Low.

- Let simmer for 40-50 minutes or until most of the cranberries have burst and it is a sauce. It will thicken as it cools. Serve cold, room temp, or warm.

Cranberries are just plain pretty…

All the citrus zest and those jalapenos make this a special cranberry sauce. You won’t be disappointed.

Best part about this sauce, you just throw everything into a pan and let it cook. Plus this can be made a couple days ahead of Turkey day, leaving your stove open for the other 50,000 items that need to be cooked that day.