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Tequila Jalapeno Cranberry Sauce – Supper for a Steal

Tequila Jalapeno Cranberry Sauce -- Supper for a Steal

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.

Tequila Jalapeno Cranberry Sauce

Prep time
Cook time
Total time
Recipe type: Side
Serves: 8-10
  • 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
  1. In a 2 qt sauce pan bring cranberries, water, sugar, and jalapenos to a boil. Stand back cranberries will begin to burst.
  2. Lower heat and simmer 15 minutes.
  3. Remove from heat and add tequila, lime zest, and lime juice. Stir to combine.
  4. Allow to cool. Store in air tight container for 3-5 days.

Adapted from Closet Cooking

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