Jalapeño Cran-Raspberry Sauce
Ingredients
-
12
oz
fresh cranberries
-
12
oz
frozen raspberries
-
1
whole
jalapeño
-
2
Tbsp
lemon juice (optional)
-
¼
tsp
cinnamon
-
⅛
tsp
cloves
-
1
cup
sugar
-
2
cups
water
Instructions
- 1. Dissolve sugar in water over medium heat in a large pot.
- 2. Rinse cranberries, remove stems and bad berries, then add to the pot with frozen raspberries.
- 3. Increase heat to high, cover, and bring to a boil.
- 4. Once boiling, reduce heat to medium-low and allow cranberries to pop.
- 5. Slice jalapeño, remove seeds, and mince the flesh.
- 6. Add minced jalapeño, cinnamon, and cloves to the pot and stir.
- 7. Simmer for 30-45 minutes until the sauce thickens, adjusting heat with jalapeño seeds or tartness with lemon juice if desired.
Nutrition Facts (estimated)
Servings
8
Calories
134
Total fat
0.43g
Total carbohydrates
34g
Total protein
0.74g
Sodium
1.7mg
Cholesterol
0mg
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