I love cranberry sauce SO MUCH. It has always been on the top of my favorite foods from Thanksgiving to slop onto my plate. Heck I even love the canned stuff. Of course fresh is better. Way better. I'll be making a big batch of this for the holidays (especially to go with Christmas tamales!!)
I wanted to spice things up a bit for some savory dishes and this one fits the bill! It's sweet, spicy and a bit tangy from the limes. It's also incredibly simple to make.
I made this especially to go with my Cranberry, Sweet Potato and Black Bean Enchiladas. It's also really good on any baked potato, on baked tofu, next to some mashed potatoes, on biscuits and on cornbread!
Feel free to double or triple the batch!
Spicy Cranberry Sauce
- 2 cups fresh cranberries
- 2 minced jalapenos or serrano peppers (leave the seeds and everything)
- 1/4 cup sugar
- 1 cup water
- juice and zest of 1 lime
Mix everything together in a small pot and bring to a boil over medium-high heat. Once it's boiling turn it down to medium and let simmer. Cook until the cranberries have all "popped" and the sauce is thickened. Once cooled store it in the fridge for up to a week.