Cranberry Pepper Sauce Recipe

During fall and winter, cranberries are in harvest and they are a great taste to add to sauces of all kinds.  We have had a lot of requests for some pepper sauces that incorporate cranberries so we thought you would enjoy this one.

This is a great recipe to make during the fall and winter holidays to serve with chicken, turkey or even a holiday ham. Not too spicy but you can certainly tweak the heat up or down.  You can serve it on the side as a dipping sauce condiment.  Another serving and use option is to pour the sauce on top of your meat or marinate your chicken or turkey in it and then bake in a hot oven.

Cranberry Pepper Sauce Recipe

1 (12 oz.) bag of frozen whole cranberries, thawed and drained
1 cup tap water
3/4 cup granulated sugar
1 fresh Jalapeno pepper (seeds removed, finely chopped)
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sherry wine

In a large saucepan mix the water with the granulated sugar and bring to a boil, stirring often to make sure the sugar is dissolved. Pour in the cranberries and finely chopped Jalapeno pepper and then stir in the salt and ground black pepper. Cover saucepan and simmer on low for 10 minutes. Stir in the lemon juice and sherry wine, cover and simmer for 2 minutes. Turn off heat and let the mixture cool down to room temperature.

Store this in the refrigerator in a covered container until ready to use. It will keep for up to 3 days refrigerated.


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