Hot Pepper Cranberry Sauce

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Sweet cranberry sauce with just enough heat to warm your mouth and leave a tingle on your tongue was exactly the twist I was looking for this year.

I made Homemade Cranberry Sauce for the first time a few years ago and the whole family loved it.

Hot Pepper Cranberry Sauce recipe by Barefeet In The Kitchen

I surprised my husband this year by changing up the traditional sauce for something with a bit of heat. He and my oldest son both really liked this kicked up version.

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Cranberry sauce is the easiest dish to prepare for Thanksgiving. I make it about a week in advance and then don’t think about it again until it is time to set the table.

I’ll be making an additional cranberry sauce tomorrow as well, because my younger boys love the traditional version so much.

Hot Pepper Cranberry Sauce recipe by Barefeet In The Kitchen

This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.

Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.

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Hot Pepper Cranberry Sauce

5 from 7 votes
Recipe slightly adapted from and with thanks to The View from Great Island
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 ¼ cup servings, about 2 cups total

Ingredients 

  • 1 small habanero pepper or 1 cayenne pepper seeded and finely minced
  • 12 ounces fresh cranberries rinsed
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • pinch of salt

Instructions

  • Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done.
  • Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator. Enjoy!
  • * If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.

Notes

If you prefer a smooth sauce, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. I use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.

Nutrition

Calories: 117kcal · Carbohydrates: 30g · Protein: 1g · Fat: 1g · Saturated Fat: 1g · Sodium: 3mg · Potassium: 36mg · Fiber: 2g · Sugar: 27g · Vitamin A: 26IU · Vitamin C: 6mg · Calcium: 3mg · Iron: 1mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary Younkin says

      I typically use them frozen in any recipes that call for them, Lori. You can certainly thaw them first, but I’ve found that to be unnecessary most of the time.

  1. Jasson says

    Very nice recipe chef 👍👌👏. Thank you for your effort. MARRY CHRISTMAS AND A HAPPY NEW YEAR 2023 TO YOU AND YOUR FAMILY ⛄🎄🎅🦌🎁🎁🎁🍾🥂🎇🎆🌹🌞😎