Spicy Cranberry Sauce
Sometimes your Thanksgiving table needs a kick and what better way to deliver it than with the cranberry sauce? Cranberry sauce is sort of the feast’s “throwaway item.” A dish that doesn’t get much respect and is certainly never the center of attention. I mean, cranberry sauce isn’t even considered a side dish but more of a condiment, a flourish.
So I say, this year throw caution to the wind and spice up that cranberry sauce. Get your family and friends talking about the unsung hero on their plate that balances all that butter with a tart sweetness and a little zing. I was inspired by Bon Appetit‘s Spicy Cranberry Sauce from the November 2018 issue. I didn’t read the directions carefully and ended up mincing my jalapeño rather than thinly slicing it. I think the flavor is the same either way but the latter might have more visual appeal. The sautéed shallots are a nice touch, the use of honey rather than sugar makes me happy beyond reason and the finish with fresh lime juice and zest is just perfect. All in all, I think this cranberry sauce is more than worthy of a coveted spot on your holiday table.
And while we are on the topic of the holiday table, I hope that you find yourself around one that is flanked by some of your favorite people, whether they be family–immediate or extended, friends–old or new, or as we are so lucky to find ourselves, with “framily,” friends who feel like family. Happy eating to all and may we be reminded of what we are most grateful. Enjoy!
Spicy Cranberry Sauce
- 3 Tbsp unsalted butter
- 1 large shallot, finely chopped
- 2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced (use all the seeds if your peppers are mild, as mine were)
- 1 lb fresh (or frozen) cranberries
- ⅔ c honey
- ½ tsp kosher salt
- 2 tsp finely grated lime zest
- 2 Tbls fresh lime juice
- 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.
- 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.
- Remove from heat and stir in lime zest and juice; let cool.
- Sauce can be made 1 week ahead. Cover and chill.