Homemade Citrus Jalapeno Cranberry Sauce

I am a texture guy when it comes to my food so the debate regarding canned versus homemade cranberry sauce is a no-brainer…homemade all the way! Like many people, I love combining citrus with my cranberry sauce but I also like to kick it up a notch with some jalapeno heat so you get that sweet and spicy killer combo! One of the things I look forward to every Thanksgiving!

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Recipe

Homemade Citrus Jalapeno Cranberry Sauce

• One 12 oz bag of fresh cranberries

• 1 3/4 cups sugar

• 1 cup water

• 1 Granny Smith apple, peeled, cored and chopped into small dice

• Grated zest and juice of one orange

• Grated zest and juice of one lemon

• Either 2 jalapeno’s finely chopped OR half a small can of chopped jalapenos

Directions

1. Stir together the cranberries, sugar, and water in a saucepan over medium heat. Cook for several minutes (3-5) until you hear and see the skins start to pop open (I love that part!).

2. Reduce heat to low and then add the remainder of your ingredients. In terms of the jalapenos, I have tried both the fresh option and the canned option and I like them both equally so it is really based on what you have available. Remember, this is QuantoBasta so it is about adding as much or as little as you like. If you like less spicy then use less, if you like more then add more. When it comes to the can, I try to mostly use the actual jalapeno versus using a lot of the juice since I am adding so much citrus juice. Stir everything well in the saucepan and continue to stir regularly. Be careful as the contents can be molten hot if it splatters on you. Cook for 15 minutes and then remove from heat and let rest. When mostly cool, stir and pour into your serving bowl. Cover and refrigerate until ready to serve. I like to make mine at least a couple of days in advance so the flavors meld together. Hope you enjoy it!!!