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Author Notes: So i was born on thanksgiving day and the story of my mom giving thanks for my birth on a crystal clear crisp day always brings a smile to my face. While some of my family refer to this day as thankstaking (in reference to the land that was stolen from Native Americans) I use this day to celebrate myself :P and my friends and family. Growing up I loved everything that presented itself at the table from the turkey to the pumpkin pie but at the age of 15 I became a vegetarian ... forcing me (actually my mom) to get creative on this holiday. I was tasked with the cranberry sauce and have adapted this recipe over the years ... jalapeños are my newest addition and i'm lovin how the spiciness brings warmth to the meal! —amreen
bag fresh cranberries
- Juice the two oranges, save the peel and use it to make 1 teaspoon zest.
- Wash the cranberries and place them in a pot on low, add the orange juice, sugar, zest, cinnamon and cloves.
- Seed and dice the jalapeño, add this to the cranberry pot. Let the cranberries simmer on low for approximately 10 minutes.
- Add the port and let the sauce simmer for another 10 minutes or until the cranberries have burst and the sauce has been reduced to a consistency you like.
- Let the sauce cool. It will thicken as it cools so please keep this in mind while it simmers. Enjoy with turkey or do as I do and douse your mashed potatoes with them :D
- This recipe was entered in the contest for Your Best Cranberry Sauce