We make cranberry sauce for Thanksgiving every year, and every year at the end of the meal there’s a bowl full of cranberry sauce left-over. It’s not that we don’t like cranberries; they have a great flavor that I make user of in stuffing, cakes and drinks. Cranberry sauce, though, is a bit one-dimensional, so I’ve been on a quest to come up with a version that is more food than Thanksgiving table ornament.
After several trials, I think I’ve come up with some small additions to a traditional cranberry sauce recipe that really give it new life. I added roasted and chopped jalapeños for a little heat, kumquat zest for a touch of citrus, and brown sugar to mellow out the sweetness with hints of caramel. I knew I was on to something because Lulu was eating it all by itself!
If you’re like me and the idea of cranberry sauce has been more appealing than the reality, I can tell you that with a few simple modifications you may actually come to enjoy some cranberry sauce with your turkey.
1. Info for Thanksgiving Cranberry Sauce with Kumquat and Jalapeno
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 134
- Calories: unavailable
2. Ingredients for Thanksgiving Cranberry Sauce with Kumquat and Jalapeno
- 1 jalapeño pepper
- 1 teaspoon canola oil
- 1 (12-ounce) bag fresh cranberries, about 3 cups
- 1 tablespoons kumquat zest (or any other citrus zest), finely chopped
- 3/4 cup brown sugar
- 1 tablespoon light corn syrup
- 1 cinnamon stick
- 1/4 teaspoon salt
- 3/4 cup water, + 2 tablespoons if needed
- 1/2 teaspoon imitation Brandy extract (optional)
- Roasting the jalapeño pepper: Cut the stem off the pepper. Wash it, pat it dry and brush it with oil. Place a grill on your stove and char all the skin of the pepper. Wrap in aluminum foil. Allow to cool for about 5-10 minutes. Clean the pepper using a knife; the skin will come right off. Seed it and finely chop the flesh.
- For the cranberry sauce: Wash the cranberries. Pick out and discard any bad ones (discolored, shriveled or bruised). Place the cranberries in a saucepan; add the kumquat zest, jalapeño, brown sugar, corn syrup, cinnamon and salt. Add 3/4 cup of water. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for about 30 minutes, until the cranberries have burst. Stir frequently to prevent the cranberries from sticking to the bottom of the pan. Add 2 tablespoons of water if the mixture becomes too thick. Finish with the brandy extract (if used). Remove and discard the cinnamon stick. Allow to cool completely. Cover and chill overnight.
- Serve at room temperature and garnish with sliced kumquats.