I love any type of cranberry sauce…..except the “smooth” canned variety. So much of our taste has to do with the Thanksgiving of our childhood. But once I learned how much sugar went into traditional cranberry sauce, I had to start making my own. Plus I love the consistency of the whole, burst berries rather than the smooth, gelled, strained variety. If you stop by ChampagneNutrition on occasion, you’ll know that many of my recipes are spicy. I’m obsessed with all things spicy so I had to add some kick to my cranberry sauce this year to create Jalapeno Spiced Cranberry Sauce. r
Honestly I was reluctant to put the whole jalapeno in. A large jalapeno in addition to the chili powder could be more spice than some people prefer but once the flavors were all combined, the bold flavor of the cranberries balanced with sweet and tart welcomed the slight heat. Instead of the bright spiciness that a jalapeno can sometimes offer when in salsa or other fresh preparations, cooking it in with cranberries masks a bit of the bold heat and creates a more subtle flavor on the back of the palate. This dish pairs well with a big dinner like Thanksgiving or other holiday meals offering a tanginess and tart to an otherwise carb-stuffed meal.
Love cranberries? So do I. Check out my other cranberry recipes Maple-Spiced Cranberry Sauce, Pumpkin Cranberry Spice Muffins, Cranberry Almond Chia Granola, Cran-almond Energy bars, Winter Mandarin Cranberry Upside Down Bundt Cake, Cranberry Zucchini Morning Muffins, and beyond up on the blog.
Ginger Hultin,MS, RD, CSO
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