Spiked Cranberry, Apple and Jalapeño Sauce
Author Notes: This cranberry sauce is inspired by a football party beverage I made last fall. The warm drink consisted of apple cider, cranberry juice, tequila, lime and cinnamon. (Need I say more?) So, I immediately thought of this flavor combination for this week´s Food52 contest. In addition, I added fresh jalapeño pepper to give the sauce a nice little kick. —TasteFood
Serves 2 cups
- 1 12 oz. bag cranberries, washed and picked over
- 1/2 cup sugar
- Juice of one lime
- Juice of half an orange
- 1 Granny Smith apple, peeled, cored, cut in 1/4" dice
- 2 tablespoons gold tequila
- 1/2 teaspoon ground cinnamon
- 1 jalapeño pepper, stemmed, seeded, finely diced
- 1 teaspoon lime zest, from an untreated lime
- Combine cranberries, sugar, lime juice and orange juice in a medium saucepan.
- Bring to a boil and cook over medium heat, stirring, until cranberries begin to pop.
- Stir in apple, tequila and cinnamon and cook one minute.
- Remove from heat.
- Stir in jalapeño and lime zest.
- Allow to cool to room temperature. Refrigerate at least 2 hours to allow flavors to develop.
- Bring to room temperature before serving.
- This recipe was entered in the contest for Your Best Cranberry Sauce
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