I’m rushing to get this post written and posted because you still have time to make this version of cranberry sauce for your Thanksgiving feast. It’s so good. Grant says it needs to be part of the fall menu rotation – that it’s too delicious to save for just Thanksgiving. So hurry up and make some!
- 4 cups fresh or frozen cranberries
- 1 cup water or orange juice
- 1/2 - 3/4 cup honey
- 2 jalapeno peppers, diced
- Juice of one lime
- 2 tablespoons tequila
- Dump the cranberries, juice or water, honey and peppers into a pot. Bring to a boil, smashing the cranberries against the side of the pot.
- Reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.
- Mix in the lime juice and tequila and remove from heat.
Adapted from Closet Cooking
This freezes well, so feel free to freeze the leftovers for later use if you have too much.
Side note: this makes for delicious turkey sandwiches after Thanksgiving is over! This is just some cranberry jalapeno sauce, turkey, and pepperjack cheese on some sliced sourdough – put under the broiler for about 4-5 minutes and enjoy!