Cranberry Sauce with Jalapeño and Sherry
Cranberry Sauce with Jalapeño and Sherry balances tart berries with gentle chile warmth and a touch of aromatic sherry. Bright lemon lifts the flavors, creating a glossy, sweet-tangy condiment that pairs beautifully with roast turkey, ham, and rich mains, and is just as good layered into leftover sandwiches or spooned over creamy desserts.
- Prep10 mins
- Cook20 mins
- Serves8
- DifficultyEasy
- 1
Gather the ingredients.
- 2
Combine water and sugar in a saucepan over medium heat, stirring until the sugar dissolves and the mixture comes to a boil, about 5 minutes.
- 3
Add the cranberries, jalapeño peppers, and lemon juice; bring back to a boil.
- 4
Lower the heat to a gentle simmer and cook, stirring occasionally, until the cranberries have broken down and the sauce has thickened, 10 to 25 minutes. Stir in the sherry.
- 5
Remove from the heat and let cool to room temperature. Serve, or transfer to a glass container, cover, and refrigerate until ready to serve.
- Calories 122.46 kcal Moderate
- Protein 0.0 g Low Source
- Carbs 31.96 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.19 mg Low Source
- Fiber 1.78 g Low Source
- Sugar 28.18 g High
- Added Sugar 1.24 g Low Source
- Calcium 0.1 mg Low Source
- Iron 0.0 mg Low Source
- Potassium 1.42 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 5.32 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Alcohol 🚫🍷