Are you filled with joy when you hear the squishy sound of the jellied cranberry sauce oozing its way out of the can and then seeing all the ridges? Or are you a victim of the canned whole berry sauce?
It’s the endless thing here, some insist upon the whole berry and for others, only the sauce will do. I have to please them all and end up serving both varieties as I can’t imagine the turmoil if I didn’t.
However; the fact is, the essential cranberry dish is the simplest of Thanksgiving dishes to prepare. I like to spike them with some heat, so I fused the traditional cranberry sauce with hot jalapeno jelly, crushed red pepper flakes and a couple of cinnamon sticks. It’s easy and delicious! And then, the next day ~ topping off my turkey sandwich with a little of this fiery cranberry sauce. Ummmm! Good!
Fiery Cranberry Sauce
1 bag cranberries
1 cup water
½ cup brown sugar (I use Splenda)
¼ cup hot pepper jelly
2 cinnamon sticks
1 tablespoon garlic, minced
1 tablespoon lime juice
¼ to ½ teaspoon crushed red pepper flakes
Place cranberries in colander and rinse.
Bring water and sugar to a boil in saucepan.
Add cranberries and return to a boil.
Add remaining ingredients.
Reduce heat to low.
When cranberries pop remove from heat immediately.
Remove cinnamon sticks
So do you go for the canned or are you a fresh cranberry person?
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!