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Hot Pepper Cranberry Sauce
makes approximately 2 cups
Ingredients
1
cup
honey or evaporated cane sugar
1
jalapeño
,
preferably red, seeded and finely diced
1
tablespoon
lemon juice
½
teaspoon
sea salt
1-
inch
fresh ginger
,
peeled and grated
3
cups
about 12 oz fresh or frozen cranberries
Instructions
Place all ingredients in a large saucepan and bring to a steady simmer over medium-high heat.
Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have popped and the mixture has thickened, 10-15 minutes.
Remove from heat and let cool. Store in the refrigerator for up to 1 week.