Best 11 Cranberry Orange Jalapeno Sauce Recipes

JALAPENO CRANBERRY SAUCE

Steps:

• Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

JALAPENO CRANBERRY SAUCE

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

ORANGE JALAPEñO CRANBERRY SAUCE

Steps:

• In the saucepan over medium heat, add Whole Berry Cranberry Sauce (2 cup), Ground Ginger (1/4 teaspoon), 1/4 cup of Jalapeño Pepper (1), 1 Tbsp of orange zest, Orange (1), and Salt (1/8 teaspoon). Keep stirring and cook for about 5-8 minutes or until it becomes thick.
• Zest more orange on top and serve.

JALAPEñO ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine cranberries, jalapeño, sugar, and orange juice.
• Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally, until the cranberries start to pop and the sauce reaches desired consistency. Remove from heat and let cool slightly.
• Serve immediately or place in an airtight container and refrigerate until ready to serve.

CRANBERRY ORANGE SAUCE

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

JALAPENO CRANBERRY SAUCE

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally.

JALAPENO CRANBERRY SAUCE

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

JALAPENO CRANBERRY SAUCE

Steps:

• Add enough water to the orange juice to make one cup of liquid.
• Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot.
• Bring to a slow boil, stirring occasionally.
• When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently.
• If the sauce seems a little thick, add a bit more water.
• Remove from heat, transfer to a bowl and chill.

CRANBERRY ORANGE JALAPENO SAUCE

Steps:

• 1. Grate the zest of the tangerine into a small saucepan. Finely chop the tangerine flesh and peel and add to saucepan.
• 2. Stem, seed, and mince the jalapeno. Add to saucepan.
• 3. Add lime juice to pan. Bring to a simmer over medium heat. Simmer until liquid is reduced by half, about 10 minutes, stirring occasionally.
• 4. Add cranberries and sugar. Cook over medium heat, stirring often, until cranberries burst, about 8-10 minutes.
• 5. Remove from heat. Stir in orange liqueur and salt.
• 6. Scrape into a bowl and cool. Can be covered tightly and refrigerated for up to 4 days.

CRANBERRY-ORANGE-JALAPENO RELISH

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

CRANBERRY, ORANGE AND CILANTRO SALSA

Steps:

• Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
• Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix in cilantro into salsa. Season to taste with salt and pepper.