Spicy Cranberry Sauce

Name: Spicy Cranberry Sauce
Ingredients: 3 Tbsp. unsalted butter; 1 large shallot, finely chopped; 2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced; 1 lb. fresh (or frozen) cranberries; ⅔ cup honey; ½ tsp. kosher salt; 2 tsp. finely grated lime zest; 2 Tbsp. fresh lime juice

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Servings: 2

Author : Claire Saffitz

recipes cranberry sauce thanksgiving

Ingredients

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3 Tbsp. unsalted butter1 large shallot, finely chopped2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced1 lb. fresh (or frozen) cranberries⅔ cup honey½ tsp. kosher salt2 tsp. finely grated lime zest2 Tbsp. fresh lime juice

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Instructions

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Step 1

Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high.

Step 2

Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes.

Step 3

Remove from heat and stir in lime zest and juice; let cool.

Step 4

Do Ahead: Sauce can be made 1 week ahead. Cover and chill.