Food Stylist | Chef Nicky Morse
Headquartered in San Francisco, CA and Columbus, OH; works nationally
Jalapeño-Rosemary Cranberry Sauce Recipe
Thanksgiving is right around the corner…
Cranberry sauce is pretty simple to make. All you need is cranberries, liquid (water and/or fruit juice) & sugar. That’s all! Boil it all together…chill it, and you have the perfect Thanksgiving condiment. There are so many variations!
This recipe is a tasty twist on the classic cranberry sauce. The twist, is because I prefer chutney and other sweet-tart condiments for meat a little savory. This recipe allows you all the sweetness & tartness you are used to with a traditional cranberry sauce, and the flavor of rosemary and jalapeño. Adding these two simple ingredients make it seem a little savory to your palate.
It’s the perfect accompaniment for your roasted, deep-fried or smoked turkey. It would also be tasty served as an appetizer on a platter under a baked brie.
I wish you the best Thanksgiving ever with your friends and/or family. God Bless!
Enjoy!
Here are a couple items I used in the video.
(earns commissions)
Ingredients & Recipe:
1 medium jalapeño (remove seeds, membrane & dice small)
1/2 teaspoon rosemary (fresh-fine sliced)
3/4 cup orange juice
3/4 cup sugar
2 tablespoons honey
Put the above in a thick bottom pot, stir…bring to a boil; turn down heat to a simmer for 2 minutes.
Add 12 ounces of fresh cranberries; bring to a boil.
Reduce to a simmer; cover with lid.
Cook 15 minutes stirring every 5 minutes.
Serve warm or cold,
Preparation:
Please watch the video for step-by-step instructions.
Enjoy!