Pepper and Orange Cranberry Sauce

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Cranberry sauce has to be one of my favorite condiments. On Thanksgiving, a holiday full of delicious, but often rich food, the tartness of cranberries does a great job of cutting the heaviness of turkey, stuffing, gravy, and mashed potatoes. I’m still a bit obsessed with the lime and ginger cranberry sauce I made last year, but wanted to spice things up a bit this year.

The spiciness and savory aspect jalapeno and pepper bring to this cranberry sauce is most welcome at the dinner table. Extra bite and spice further enhances the cranberries’ ability to lighten up Thanksgiving dinner. Just enough sugar balances out the spice and tartness, but this is still a very bright and fresh tasting condiment. I promise this isn’t excessively spicy, but if you’re worried about too much heat feel free to reduce to just one jalapeno. And if spice really isn’t your thing at all, removing the pepper and jalapeno entirely results in a very pleasant traditional cranberry sauce.

Pepper and Orange Cranberry Sauce

  • 1 red bell pepper
  • 2 jalapenos
  • 1 cup sugar
  • 1 1/4 cup water
  • 1 orange
  • 1 tablespoon grated fresh ginger
  • 16 oz cranberries, fresh or frozen (if using frozen, let defrost)
  • Pinch of salt

Seed bell pepper and jalapenos; chop the pepper into a small dice and finely mince the jalapenos. Add to a large sauce pan, pour in water and sugar, cook over medium-high heat for approximately 8-10 minutes, until peppers have softened. Meanwhile, zest the orange, then juice the orange. Rinse the cranberries then pick through and discard any all white cranberries or mushy or shriveled cranberries.

Once peppers have softened, add the orange zest, orange juice, ginger, cranberries and salt. Reduce heat to medium and cook for 15 minutes, or until most of the liquid has dissolved and the cranberries have mostly burst, with a few remaining whole. Let cool before serving.

This is a great make ahead recipe. If covered tightly and refrigerated it should stay for a minimum of two weeks.

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