My 1-Ingredient Upgrade for Better Cranberry Sauce

It may seem over the top, but on our family Thanksgiving table we have, not one, but three types of cranberry sauce. The first is the infamous canned jelly, which you could not pay me to eat but my mom can’t go without. The next version of this holiday staple is geared towards the kids; it’s super sweet and made with lots of fresh apple, orange zest, and warming spices.

Last but not least is the ‘special sauce’ that is reserved for grown-ups only. My secret ingredient for this? It’s not something you often see on a Thanksgiving shopping list: fresh jalapeño. 

To me, the job of a good cranberry sauce is to accentuate all of the other flavors on the plate. Turkey is inherently mild in flavor, so even when slathered in gravy, it benefits from a hit of tartness from cranberry sauce. Cranberries are also very high in bittersweet tannins, just like your favorite red wine, which makes them a sophisticated pairing for a variety of holiday foods. While any cranberry sauce (yes, even the canned variety!) will do the trick to elevate your Thanksgiving plate, allow me to make a case for adding jalapeños to your favorite recipe this year.

Offering the perfect counterbalance to all of the rich holiday flavors, this jalapeño-infused sauce adds just enough tartness and spice. Although complex in flavor, it serves as a palate cleanser in between bites.

Sometimes once your mouth has been exposed to lots of rich dairy, it can be hard to really taste what you are eating. A small nibble of this sauce will refresh your taste buds and allow you to enjoy each subsequent dish!

How To Add Jalapeño to Your Cranberry Sauce

I start by cooking fresh cranberries on the stovetop with a bit of sugar, lime juice, and water until they start to burst and turn into a jelly consistency.

Then I pull the pot off the heat and add about one tablespoon of fresh, chopped jalapeños and a bit of flaky salt. I like to make this one or two days in advance of serving to give the sauce time to infuse with the spice.

My favorite part? If I have any leftover spicy cranberry sauce after filling the serving dish, I use it for festive holiday margaritas.

Add a spoonful of the sauce to a cocktail shaker filled with ice, your favorite tequila, a splash of fresh cranberry juice, and fresh lime juice. Shake it, and then strain it over ice and enjoy. Now, you tell me, can your typical canned cranberry sauce do all that?