Cooking web notes

Fiery Cranberry Sauce

Are you filled with joy when you hear the squishy sound of the jellied cranberry sauce oozing its way out of the can and then seeing all the ridges?  Or are you a victim of the canned whole berry sauce? 

It’s the endless thing here, some insist upon the whole berry and for others, only the sauce will do.  I have to please them all and end up serving both varieties as I can’t imagine the turmoil if I didn’t.

However; the fact is, the essential cranberry dish is the simplest of Thanksgiving dishes to prepare.  I like to spike them with some heat, so I fused the traditional cranberry sauce with hot jalapeno jelly, crushed red pepper flakes and a couple of cinnamon sticks.  It’s easy and delicious!  And then, the next day ~ topping off my turkey sandwich with a little of this fiery cranberry sauce.  Ummmm!  Good!

Harvesting cranberries

Fiery Cranberry Sauce

Ingredients:

1 bag cranberries

1 cup water

½ cup brown sugar (I use Splenda)

¼ cup hot pepper jelly

2 cinnamon sticks

1 tablespoon garlic, minced

1 tablespoon lime juice

¼ to ½ teaspoon crushed red pepper flakes

Method:

Place cranberries in colander and rinse.

Bring water and sugar to a boil in saucepan.

Add cranberries and return to a boil.

Add remaining ingredients.

Reduce heat to low.

When cranberries pop remove from heat immediately.

Remove cinnamon sticks

Let cool.

So do you go for the canned or are you a fresh cranberry person?

Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!

This entry was posted on Tuesday, November 22, 2011 at 6:38 AM and is filed under Condiments/Pickles/Relishes, Cranberries, Fruit, Sauces/Marinades, Side Dish. You can follow any responses to this entry through the RSS 2.0. You can leave a response.