Here's to eating more than just a spoonful of cranberries at the Thanksgiving table! These are delicious!
I have never been a huge lover of cranberries. They taste fine, but they aren't necessarily a favorite. I scoop a small spoonful of them onto my plate at Thanksgiving dinner, but nothing more. Then this recipe came along and I was hooked. Even created my own Homemade Cranberry Sauce. Who would have thought?!?
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 (read: made it spicy). It was great! Yay for eating more than a spoonful of cranberries at Thanksgiving dinner!
Rinse 1 1/2 cups of fresh cranberries.
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.