Jalapeño & Cointreau Cranberry Sauce

A sweet, tart, and slightly spicy twist on traditional cranberry sauce, perfect for Thanksgiving. Make ahead and freeze to save time.

By @beingsummershores

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 12 oz fresh or frozen cranberries
• 1 jalapeño
• 0.5 cup water
• 0.5 cup pure maple syrup
• 0.5 cup packed brown sugar
• 0 zest of 1 orange
• 0.33 cup juice of 1 orange
• 1 tbsp honey
• 1 cinnamon stick
• 0.25 tsp ground ginger
• 2 oz Cointreau (orange liqueur/triple sec)
• 0 pinch salt
• 0 cinnamon stick
• 0 water or orange juice

Instructions

1. Sort through your cranberries, discarding any that are soft, shriveled, or damaged. Rinse well.
2. Slice your jalapeño, removing the seeds and white membranes for a milder sauce, or leaving some in for extra heat.
3. Combine all ingredients in a medium saucepan. Bring to a gentle boil over medium heat.
4. Reduce to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
5. Remove the cinnamon stick and allow the sauce to cool slightly. It will continue thickening as it cools.
6. Serve warm, or cool completely before storing.
7. Refrigerate in an airtight container for up to 5 days, or freeze in a freezer-safe container for up to 2–3 months for best quality.
8. Thaw overnight in the refrigerator and gently reheat before serving.
9. Add a splash of water or orange juice if needed.