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Warm Jalapeño-Cranberry Sauce

Yield Makes 6 to 8 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons finely grated ginger
  • 16 ounces cranberries (fresh or frozen)
  • 2/3 cup sugar
  • 1 cup fresh orange juice
  • 1/2 cup apricot preserves
  • 1 jalapeño
  • 2 tablespoons finely chopped cilantro

Nutrition Information

  • calories 169
  • caloriesfromfat 11 %
  • fat 2 g
  • satfat 1 g
  • cholesterol 4 mg
  • sodium 2 mg
  • carbohydrate 39 g
  • fiber 3 g
  • sugars 29 g
  • protein 1 g

How to Make It

  1. In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.

    While the cranberries cook, seed and finely chop 1 jalapeño.

    Remove the sauce from heat. Stir in the jalapeño and cilantro. Serve warm or at room temperature.

    Make-Ahead Note: The sauce can be made up to 2 days in advance.