Making your own cranberry sauce is almost as easy as opening a can. This requires very little effort. This recipe is more of a savory dip. It works well with turkey, pork or chicken. I added jalapeños for a zest. It’s absolutely delicious, and you’ll wonder where this “dip” was in your life. It can change your entire Thanksgiving experience! Try using it on other occasions throughout the holidays. I once took 2 gallons of this to a church Christmas party and people licked the bowl. No joke. Really that good!
- 12 ounce cranberry
- 1/2 cup Orange juice
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 chili roughly sliced
In a medium saucepan combine orange juice, brown sugar, sugar, and cranberries.
Cover and cook over medium heat until the mixture boils and the cranberries begin to pop.
Pour in the jalapenos, cover and let stand 2 minutes.
Transfer the mixture to a blender or food processor and process until smooth.
Let the mixture cool slightly before serving.
If you’ve never handled cranberries before, getting your hands on them can be intimidating. Cranberries are harvested by flooding the fields where the cranberry plants grow. The cranberries rise to the surface and can be scooped up. Cranberries are usually sold in 12-ounce bags, but you can also find larger bags, which should be stored in the refrigerator until you’re ready to use them. Rinse the cranberries in a slotted spoon. Pick from the cranberries and remove any that have softened as they have gone bad. The cranberries should be nice and firm and can be softened by heating. When they get hot, they pop open and explode. Cranberries can be eaten raw, cooked or juiced.