Minty cranberries
11.28.2010 
I have never been a huge fan of cranberries. They taste just fine, but they aren't necessarily a favorite food of mine. I always scoop a small spoonful of them onto my plate at Thanksgiving dinner, but nothing more than that.
I am constantly trying to alter my opinions of foods I don't love. I have tried many times to love beets, but I just can't make it happen. It seems unfathomable that there are people who enjoy eating beets. How can this be?
I found this cranberry recipe in a magazine recently and altered it a bit to increase its desirability. It turned out great! I ate more than a spoonful at Thanksgiving this year!
Rinse 1 1/2 cups of fresh cranberries (Double the amount is pictured since I doubled the recipe).
In a large saucepan, combine:
1 cup orange juice
1 cup fresh cranberries (set aside the other 1/2 cup for later)
1/2 cup sugar
1 jalapeno pepper, deseeded and chopped (we love the zing it adds, but this is very optional!)
Bring to a boil over high heat. Boil for 10-15 minutes.
Remove from heat and allow mixture to cool for 2 minutes. Puree cranberry mixture in a food processor until smooth. Stir in 1/2 cup of water.
Return puree to pan and stir in remaining 1/2 cup of fresh cranberries. Heat over medium heat until whole berries begin to burst, about 5-10 minutes. Cover sauce in a container and chill until ready to serve. Stir in 1 Tablespoon of chopped fresh mint just before serving.
Reader Comments (4)
Wow, cranberries with a zing. I just became a cranberry convert by trying a recipe with another different ingredient, candied ginger.
http://whatcanyoueatblog.blogspot.com/2010/11/cranberry-sauce-with-crystalized-ginger.html
I will have to give this a try! Looks fun!
Minty cranberries, Red cranberries whatever your pictures rock.
This is definitely a new way of making cranberries! Unlike anything I've ever seen! Can't wait to try these out with my bounty of cranberries!