Skip the can and brighten your meal with a flavorful, slightly spicy Jalapeño Cranberry Sauce. This sweet-and-spicy twist on a classic is delightful and easy to make.
Jalapeño cranberry sauce has been appearing on restaurant menus for good reason — the combination of bright cranberries, citrus, and jalapeño heat is irresistible. By removing the seeds and membranes, you can control the spice level and make the sauce mild, medium, or bold to suit your taste.
Use this sauce anywhere you would use traditional cranberry sauce: alongside roasted turkey or chicken for a holiday meal, as a spread on sandwiches and paninis, or as a topping for baked brie. It’s also fantastic served over whipped goat cheese, whipped feta, or a block of cream cheese for an easy appetizer, and it adds a surprising kick to grilled cheese.
Beyond its vibrant flavor, this recipe is quick and requires just a handful of ingredients. You can prepare it ahead of time for meal prep or entertaining and store it chilled or frozen until needed.
Grab these ingredients:
- 12 oz cranberries (fresh or frozen)
- 2 small jalapeño peppers (or 1 large)
- 1 cup granulated sugar (or brown sugar or a mix)
- 1 large orange (zest and juice)
- 1/4 tsp sea salt
- 1/2 cup water
Ingredient variations
Swap the orange for 2 limes — zest one and juice both — for a jalapeño-lime cranberry sauce. You can sweeten the sauce with white sugar, brown sugar, or a combination of sugar and honey depending on your preference.
Fresh jalapeños, orange zest, and cranberries come together to make a bright, zesty sauce. If you can’t find fresh cranberries, frozen work just as well.
Jalapeño Cranberry Sauce
This sauce is perfect for fans of pepper jam, candied jalapeños, or any recipe that balances sweetness and heat. The instructions below include simple tips for adjusting the spice so the final sauce matches your taste.
Jalapeño Cranberry Sauce
Ingredients
- 2 jalapeño peppers
- 1-2 oranges to yield 1/2 cup juice and 1/2 tsp zest
- 12 ounces cranberries (fresh or frozen)
- 1 cup granulated sugar
- ½ cup water
- ¼ teaspoon sea salt
Instructions
Prep the peppers
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Cut off the jalapeño stems and halve each pepper lengthwise. Scoop out the seeds and membranes with a spoon to reduce heat; reserve some if you want to increase spice later. Slice and finely dice the peppers.
Zest and juice the orange
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Zest about 1/2 teaspoon of orange zest, then juice enough oranges to yield 1/2 cup of juice. For a different flavor, use two limes (zest one and juice both).
Combine and cook
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Add cranberries, diced jalapeño, orange juice, orange zest, sugar, water, and salt to a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
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Reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes.
Taste and serve
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Let a spoonful cool slightly and taste. Adjust sweetness with more sugar or orange zest, and add reserved jalapeño seeds or membranes for extra heat if desired.
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For a rustic texture, mash any whole berries with a spoon. For a smooth sauce, puree with an immersion blender or food processor.
Notes
Nutrition
How to store Jalapeño Cranberry Sauce
Store the sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions for 1–3 months and thaw in the fridge when ready to use.
Leftover cranberry sauce?
If you have leftovers, use them in appetizers, side dishes, sandwiches, or other recipes that feature cranberry sauce. Transform leftover sauce into glazes, dressings, or mix it into grain salads for extra brightness.
Craving More Cranberries?
Cranberry Goat Cheese Log with Walnuts, Pecans, and Parsley
Cranberry Quinoa Salad with Candied Walnuts
Honey Roasted Butternut Squash with Cranberries and Feta
Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
If you try this Jalapeño Cranberry Sauce, please leave a comment or review — I’d love to hear how you served it and how spicy you made it!