Making your own cranberry sauce is almost as simple as opening a can. It requires very little effort. This recipe is more like a savory sauce.
It works great with turkey, pork or chicken. I added jalapeño for a nice kick. It's absolutely delicious and you'll wonder where this "dip" has been all your life - it could change your whole Thanksgiving experience!
Try using it at other times during the vacations. I once brought 2 gallons of this to a church Christmas party and people were licking the bowls. I'm not kidding, it's really that good!
It can be intimidating to work with blueberries if you have never worked with them before. Cranberries are harvested by flooding the fields where the cranberry plants grow. The blueberries rise to the surface of the water and can be picked.
Cranberries are usually sold in a 12 oz bag, although you can find larger ones, and should be stored in the refrigerator until you are ready to use them. Rinse your blueberries in a colander. Pick out the blueberries and remove any that are soft, as they have gone bad. The cranberries should be nice and hard and can be softened by heating them. When heated, they open and burst open. Cranberries can be eaten raw, cooked or juiced.
Cranberry jalapeño sauce
- 12 ounce cranberry
- ½ cup orange juice
- ½ cup brown sugar
- ½ cup sugar
- 1 jalapeño in large slices
- In a medium saucepan combine orange juice, brown sugar, sugar and cranberries.
- Cover and cook over medium heat until the mixture boils and the blueberries begin to burst.
- Add the jalapeños and replace the lid and let stand for 2 minutes.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Allow the mixture to cool slightly before serving.