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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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse berries in cold water; drain.

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  • 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

264 calories; protein 0.4g; carbohydrates 65.6g; fat 0.2g; sodium 181.2mg. Full Nutrition
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Reviews (24)

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Most helpful positive review

Rating: 4 stars
11/24/2010
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" daughters ate it. This could just have been the jalapeno peppers I got which vary due to ripeness etc so I plan on doubling up or leaving in some seeds this year. Also we used 100% cranberry/pomegranate juice in place of the water (YUM!) and omitted the sherry based on other comments. Finally I pureed the finished product and while it seemed a little thin while hot it jelled up nicely if you prefer a smoother consistency. Read More
(29)

Most helpful critical review

Rating: 3 stars
11/24/2007
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't figure out what it needs. Green pepper like jalapeno jelly? I am going to experiment further and definitely add less water and more jalapenos. Read More
(10)
30 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/24/2010
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" daughters ate it. This could just have been the jalapeno peppers I got which vary due to ripeness etc so I plan on doubling up or leaving in some seeds this year. Also we used 100% cranberry/pomegranate juice in place of the water (YUM!) and omitted the sherry based on other comments. Finally I pureed the finished product and while it seemed a little thin while hot it jelled up nicely if you prefer a smoother consistency. Read More
(29)
Rating: 5 stars
11/22/2010
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 triple sec for the sherry. This was amazing! It tasted like jalapeno jelly with cranberries. I'll be making it again and every Thanksgiving from now on! Read More
(18)
Rating: 4 stars
11/29/2010
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 the pepper flavor! The membranes hold the heat so if you don't want the heat...plus I used 1/4 cup high-quality pear-flavored vodka rather than the sherry; I think sherry makes things a little cloying in any recipe but that's just me. Thanks for this recipe! Read More
(11)
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Rating: 3 stars
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't figure out what it needs. Green pepper like jalapeno jelly? I am going to experiment further and definitely add less water and more jalapenos. Read More
(10)
Rating: 5 stars
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 and citrusy. I let the sauce simmer a bit to cook off the alcohol for the kids. It was the most incredible cranberry sauce this family ever had....it was gone in a heartbeat! The chant was "Make More Mom!" My last tip: DOUBLE THE RECIPE! Always wear gloves when seeding and mincing the jalapenos. Read More
(9)
Rating: 4 stars
11/10/2007
For kicks leave in the jalapeno seeds and use vodka instead of sherry! Read More
(7)
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Rating: 5 stars
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 flavor of jalapeno be sure to get all the seeds and the white parts out of the inside of the pepper. I fill my sink with water and cut the pepper in half under the water. Then take a baby spoon and scoup out all the seeds underwater. Be sure you wear gloves when you do this or you'll feel the heat for a couuple days! I used 2 peppers cleaned and diced fine and the flavor is perfect and not overpowering at all. Read More
(6)
Rating: 5 stars
11/27/2002
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. Read More
(5)
Rating: 4 stars
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 little longer would help with the thinness but we just used a slotted spoon and all was fine. Read More
(5)
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