See more
Warm Jalapeño-Cranberry Sauce

Warm Jalapeño-Cranberry Sauce

Real Simple NOVEMBER 2007

  • Yield: Makes 6 to 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 11%
  • Fat: 2g
  • Saturated fat: 1g
  • Cholesterol: 4mg
  • Sodium: 2mg
  • Carbohydrate: 39g
  • Fiber: 3g
  • Sugars: 29g
  • Protein: 1g

Go to Full Version of

Warm Jalapeño-Cranberry Sauce Recipe