RES-Giving Round 2: Jalapeño-Cranberry Sauce
Continuing with our RES-Giving theme for the month, we are bringing you yet another new take on a classic Thanksgiving dish — cranberry sauce. Now, this is definitely not your average canned cranberry sauce. This is made with fresh, tart cranberries, bright, citrus-y orange, and zingy, spicy jalapeños. The flavors work so well together that it might surprise you! You can serve this at your Thanksgiving celebration with pride as your guests ‘ooh’ and ‘aahh’ over your ability to mix flavors and delight their tastebuds. (Don’t worry — we won’t tell them it’s not your own recipe creation!)
- 2 navel oranges*
- 1 bag (12-16 ounces) of fresh cranberries
- 3/4 cup sugar
- 2 jalapeños
*For a stronger cranberry taste, you can use just one orange.
- Zest and peel the orange, retain about 2 tsp of the orange zest.
- Puree the oranges in a blender (we used a Hamilton Beach Tournant Blender), and strain out the juices. Reserve juices.
- Add orange puree, sugar, and zest to a large sauce pan, bring to a boil and then simmer for 3-5 minutes. Add strained juices as needed.
- Add the cranberries and finely chopped jalapeños and simmer over medium, stirring occasionally.
- The sauce is ready when the cranberries have split and popped open and the mixture has reached the desired consistency. More of the orange juice can be added during the cooking process if it needs to be thinned out.
- Garnish with more orange zest if desired.
We used this Mirage Cadet induction cooktop to cook down the cranberries with the orange juice and jalapeños! We love using induction because you can really control the heat and it gets the job done quick! Check out this Buyer’s Guide to read more about induction cooking.