Cranberry Orange Jalapeno Sauce Recipes

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

Steps:

• 1. Grate the zest of the tangerine into a small saucepan. Finely chop the tangerine flesh and peel and add to saucepan.
• 2. Stem, seed, and mince the jalapeno. Add to saucepan.
• 3. Add lime juice to pan. Bring to a simmer over medium heat. Simmer until liquid is reduced by half, about 10 minutes, stirring occasionally.
• 4. Add cranberries and sugar. Cook over medium heat, stirring often, until cranberries burst, about 8-10 minutes.
• 5. Remove from heat. Stir in orange liqueur and salt.
• 6. Scrape into a bowl and cool. Can be covered tightly and refrigerated for up to 4 days.

Steps:

• Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, apricots, raisins, and orange zest.
• Bring to a boil, and cook 10 minutes, or until cranberries have burst.
• Add Splenda (1/2 cup plus 1 Tablespoon) and fold in chopped orange segments.
• Remove from heat, and chill at least 8 hours, or overnight.
• Serve cold.

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

Steps:

• Add enough water to the orange juice to make one cup of liquid.
• Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot.
• Bring to a slow boil, stirring occasionally.
• When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently.
• If the sauce seems a little thick, add a bit more water.
• Remove from heat, transfer to a bowl and chill.