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My review
Cranberry Sauce with Jalapeno Peppers
William Anatooskin
"A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat."
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Ingredients
20 m servings 264 calsOriginal recipe yields 4 servings (2 cups)
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Directions
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Prep
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Cook
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Ready In
- Rinse berries in cold water; drain.
- In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
- Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
Nutrition Facts
Per Serving: 264 calories; 0.2 g fat; 65.6 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 181 mg sodium. Full nutrition
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
11/23/2010
We made this last year and can't wait to make it again. I gave it four stars ONLY because we made a few changes...to us, it wasn't hot enough, even our picky 4 & 5 yr old "non-spicy-eating" daug...
Most helpful critical review
11/23/2007
I love sherry in tetrazzini and stroganoff, but not this. I added it bit by bit, and wish I stopped at 2 Tbsp. or left it out. I doubled the lemon juice. I think this recipe has promise, but can...
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11/23/2010
We made this last year and can't wait to make it again. I gave it four stars ONLY because we made a few changes...to us, it wasn't hot enough, even our picky 4 & 5 yr old "non-spicy-eating" daug...
11/20/2010
Based on some previous reviews I made a couple changes. I used 2/3 cup water and 1/3 cup lite corn syrup and 1/2 cup Splenda in place of the sugar. Left out the lemon juice and substitute trip...
11/24/2010
I love cranberry sauce and this was really a new take on things for me with the jalapenos. NOTE: if you remove the seeds AND MEMBRANES of the jalapeno you will remove most of the heat yet retain...
11/23/2007
I love sherry in tetrazzini and stroganoff, but not this. I added it bit by bit, and wish I stopped at 2 Tbsp. or left it out. I doubled the lemon juice. I think this recipe has promise, but can...
11/28/2012
This recipe rocked with my slight changes: instead of lemon juice I used the zest and juice from one orange, and I didn't have sherry so I used Captain Morgan Tattoo Rum, which is dark and spicy...
11/10/2007
For kicks, leave in the jalapeno seeds and use vodka instead of sherry!
11/26/2008
One of our local grocery stores deli makes this sauce and I've always wanted to try it at home. This recipe is top notch. I didn't change a thing. If you don't like it hot, but still want the...
12/22/2008
Followed the recipe exactly and it was a little runny. But the flavor was delish. Those who like hot/spicy loved it. It made plenty and have some left over for christmas. Maybe cooking it a ...
11/22/2001
A great variation on the traditional cranberry sauce. My sauce turned out a little runny, so I'm going to work on ways to make it 'jell' a little more. But, overall, it was a hit at our table.