Ingredients
Scale
One Pound of Fresh Cranberries
1/2 cup of Light Brown Sugar (can use 3/4 cup if you want it a bit sweeter)
1 Cinnamon Stick
1 Large Jalapeno
Zest and Juice of 1 Blood Orange
1/4 teaspoon of Salt
1/2 teaspoon of Ground Cumin
Instructions
- Place the cranberries, cinnamon stick, and 1/2 cup of light brown sugar in a 2 quart saucepan over medium heat.
- While the berries heat, chop the jalapeno and zest and juice the blood orange.
- Add the juice and zest, the chopped jalapeno, the 1/4 teaspoon of salt and the 1/2 teaspoon of cumin to the pan.
- Bring to a simmer and cook for 10 to 15 minutes, until thickened and some of the cranberries have popped. Refrigerate before serving and enjoy!
Notes
If you want to make this outside of the holiday season (Easter is a nice time to serve this!), you can use frozen cranberries. to freeze them, spread them out on a rimmed baking sheet and place in the freezer until frozen. Put them in a gallon size freezer bag and they will keep for about 4 months.
To store leftover cranberry sauce, keep in an airtight container for up to five days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces and Condiments
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 228
- Sugar: 54.1 g
- Sodium: 79.6 mg
- Fat: 0.7 g
- Carbohydrates: 60.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg