Anyone have a cranberry sauce with a heat kick recipe they recommend?

[PeaceNikki]

I'd like to mix a little 'umph' into it this year. Ideas and suggestions?

Thanks!!

[NRaleighLiberal]

1. first time I am making my own, using this recipe...

http://www.tasteofhome.com/recipes/spiced-cranberry-sauce

maybe add a pinch of cayenne and some fresh ginger to heat it up?

[PeaceNikki]

2. OOooo, thanks!

I just may!

[northoftheborder]

3. I've tried one similar to this and was a hit with me and mine!

link:

http://allrecipes.com/recipe/jalapeno-cranberry-sauce/

I don't think I used sherry, I would substitute orange juice or some other juice. also, you might adjust the jalapenos depending upon how hot they are. Also would be good served with brie & crackers or cream cheese and crackers.

[PeaceNikki]

4. thanks! also looks good!

I may have to prepare a couple different batches!

[pinto]

5. Candied ginger and horseradish.

Sweet and tangy add ons.

[Callalily]

6. As posted recently . . .

this is my all-time favorite cranberry recipe. As a matter of fact it was requested to bring on Thanksgiving Day! I will surely oblige.

Spicy Cranberry Sauce

Makes about 3 cups
Note: If using frozen cranberries thaw them before cooking. For a spicier sauce, add some or all of the ribs and seeds from the jalapenos.

2 teaspoon vegetable oil
1 red bell peppers, stemmed, seeded, and cut into ¼-inch pieces
2 jalapeño chiles, stemmed, seeded, and minced
1 shallot, minced
½ teaspoon salt
¾ cup water
¼ cup cider vinegar
1 cup packed brown sugar
12 ounces fresh or frozen cranberries (3 cups)

1. Heat oil in medium saucepan over medium heat until just shimmering. Add pepper, jalapenos, shallot and salt; cook, stirring occasionally, until pepper is softened, about 5 minutes.

2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 ½ cups cranberries and return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

3. Add remaining 1 ½ cups cranberries and continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)

[PeaceNikki]

10. quick question if you're around...

Is this better fresh or the next day?

[cbayer]

7. Basically a cranberry salsa, right?

I googled that and found lots of recipes.

I found this one which looks really easy, but there are others with cooked cranberries if you prefer:

1 12oz bag of fresh or frozen cranberries
1 Jalapeno, w/o seeds and chopped
1 Green Onion, chopped
2 tsp fresh lime juice
3/4 cup Sugar
1-2 tsp fresh cilantro, chopped (optional)
1/2 tsp cumin

Basically blend it all in a food processor and chill over night to let the flavors blend.

[locks]

8. Aw I think what you really need is

Susan Stamberg's Cranberry Relish which she has put on NPR's All Things Considered a couple weeks before Thanksgiving since 1971. She thought it was her mother-in-law's but she found out many years later that it was Craig Claiborne's recipe, first published in the NY Times in l959. I'd like to say you'll love it but a good word at my house is "different". Hope you'll try it!

[Tab]

9. I'd add a little chipotle sauce

and maybe one small diced chipotle. I prefer the woody heat of the chipotle over jalapeno or cayenne.