Nothing beats homemade cranberry sauce. Growing up I could always count on Nana to make some from scratch. She knew it was my favorite. I just wasn’t a fan of that canned stuff, especially the sliced (what is that? yuck!). I actually always thought it was difficult to make because no one ever wanted to make it, but then I found out just how easy it was.
I love a traditional cranberry sauce as much as the next person, but I also love jalapenos, and lime, and tequila… So I knew this would be right up my alley. If you are worried about the spice level, don’t be. One small jalapeno doesn’t pack that much punch, but just give it a mild, very mild, kick.
This cranberry sauce would be a hit at any Thanksgiving table. Leave the can on the shelf and pick up the fresh berries instead. Just a few minutes on the stove and you have delicious, homemade cranberry sauce.
- 12 oz fresh cranberries
- 1 cup water
- 1 cup sugar
- 1 jalapeno, seeded and diced
- 2 tablespoons tequila
- ¼ teaspoon lime zest (about ½ of the lime)
- Juice from ½ of a lime
- In a 2 qt sauce pan bring cranberries, water, sugar, and jalapenos to a boil. Stand back cranberries will begin to burst.
- Lower heat and simmer 15 minutes.
- Remove from heat and add tequila, lime zest, and lime juice. Stir to combine.
- Allow to cool. Store in air tight container for 3-5 days.
Adapted from Closet Cooking