2Create in Color »

Masthead header

Cranberry Thanksgivings!

Happy Thanksgiving!  I hope you all have some delicious feasts planned today!  In retrospect I should have posted these recipes for you earlier so you could use them today… but Oh Well.  Guess you can use them next year or next week with your leftover turkey!

I’ve made cranberry sauce every year since I was like 7 (this may be an exaggeration, but I’ve been making it as long as I can remember).  I know… it’s not that hard, which is probably why I could make it starting so young.  But over the years I’d like to think I’ve perfected the art and that is why I continue to get asked to make it year after year.

This year, a friend mentioned seeing a recipe that had jalapenos in it and that got my wheels spinning so I made two batches, recipes below!

Traditional Cranberry Sauce:

1 12oz bag of fresh cranberries

1 cup water

2/3 cup white sugar

1/3 cup brown sugar

half an orange zested and juiced

Throw it all in a pot, turn the heat to medium ish, and cook about 20 minutes until cranberries have popped and sauce begins to thicken.

PS… I got to work in my Mother-in-Law’s kitchen last night… talk about kitchen envy!  If I lived closer I’d be over more often just to use her gorgeous space!

Now this is the one I’m most excited about, after letting my creative brain stew all day and glancing at a couple recipes that included jalapenos I created this Jalapeno Cranberry Sauce!  It turned out soooo good.  It reminds me of a good pepper jelly!  Try it with some cream cheese and crackers for an appetizer!

Jalapeno Cranberry Sauce:

1 12oz bag of fresh cranberries

3/4 cup water

1 cup white sugar

1/2 lime, juiced

2 jalapenos, seeded and diced

1 granny smith apple, diced

2 oranges, sectioned and chopped into bite sized pieces

Put the cranberries, water, lime juice and sugar in the pot over medium heat.  Cook for about 10 minutes, add granny smith apples and jalapenos and cook for 10 more minutes or until sauce is thickened.  Let cool, stir in orange sections.

Did I mention how excited I am about how this recipe turned out?!  I cannot wait to eat it on a turkey sandwich!!  PS… two jalapenos gave you the essence of peppers without too much spice.  I would consider adding up to two more to make it spicier!

Hope you all have a fabulous Thanksgiving!


  • Gail - When did you start using some brown sugar?! See, even your momma who taught you this doesn’t (or DIDN’T) know all your secrets. And I think you started being Cranberry Girl at 10 :) -Gail (mom!)11.22.2012 – 4:20pmReplyCancel

Your email is never published or shared. Required fields are marked *