Homemade Spicy Cranberry Sauce Recipe

 

Slurrrp! Guess what sound that is? That’s the sound that regular cranberry sauce makes when it finally escapes the can! The ridges, the texture and the stomach churning sweetness of canned cranberry sauce is… absolutely DELICIOUS! In very, very small quantities. Like a lot of people, I gotta have my cranberry sauce for Thanksgiving or any holiday with a turkey being served.

I never jumped on the train of “fancy” cranberry sauce. The chunky homemade stuff I have had in the past never really did it for me. I have always served the canned version. Canned cranberry sauce is just, you know, nostalgic, right? It does look pretty gross! Don’t even get me started about canned green bean casserole. (I think I have finally outgrown that one!)

This year, I decided to experiment with my own version of cranberry sauce. I thought that a sweet smokey flavor with some heat might kick up the cranberry experience a little bit. Just for fun, I added in some blackberries to give it a bit of berry pop. I think it rounds out the tartness of the cranberries.

Dear sweet baby Christopher Columbus, I think I am onto something here! This has a mouth popping smack of tart, sweet, smokey, tangy heat that takes turkey to a whole new level of YUM!

I made it two ways – one is smooth and one is chunky. Both are delicious. I think the smooth version could be used like ketchup. I am gonna use it to cook on a pork loin very soon.

Homemade Spicy Cranberry Sauce Recipe

Prep time: 

Cook time: 

Total time: 

Serves: 1½ Cups

Ingredients
  • 1 cup Water
  • 6 oz Cranberries
  • 6 oz Blackberries
  • 7 oz can of Chipotle Peppers in Adobo Sauce
  • 1 small to medium Lemon
  • 1 cup of Sugar
Instructions
  1. Remove about ½ of the peppers and sauce out of the can of chipotle peppers onto a cutting board. Chop everything up into a small pieces
  2. Add the rest of the ingredients into a medium sauce pan.
  3. Zest the entire lemon directly into the sauce pan.
  4. Cook on a med to high heat for about 12 to 15 minutes.
  5. Be sure to stir, stir, stir - you don't want to burn the berries!
  6. A couple minutes before you are ready to turn the heat off use a potato masher to help crush up the berries.
  7. Once you do this you have two choices: Pour into a small bowl and let completely cool - then put into the fridge. Or, blend the mixture until smooth, cool in a small bowl - then put into the fridge.
  8. It's best to let the sauce chill for a couple of hours before serving.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: