Warm Jalapeño-Cranberry Sauce

Recipe from

Real Simple

Nutritional 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


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


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.


Kate Merker,

November 2007
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