Cranberry Orange Jalapeno Sauce Food

JALAPEñO ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine cranberries, jalapeño, sugar, and orange juice.
• Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally, until the cranberries start to pop and the sauce reaches desired consistency. Remove from heat and let cool slightly.
• Serve immediately or place in an airtight container and refrigerate until ready to serve.

ORANGE JALAPEñO CRANBERRY SAUCE

Steps:

• In the saucepan over medium heat, add Whole Berry Cranberry Sauce (2 cup), Ground Ginger (1/4 teaspoon), 1/4 cup of Jalapeño Pepper (1), 1 Tbsp of orange zest, Orange (1), and Salt (1/8 teaspoon). Keep stirring and cook for about 5-8 minutes or until it becomes thick.
• Zest more orange on top and serve.

CRANBERRY-JALAPENO RELISH

Steps:

• Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.

JALAPENO CRANBERRY SAUCE

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

JALAPENO CRANBERRY SAUCE

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally.

JALAPENO CRANBERRY SAUCE

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

CRANBERRY-ORANGE-JALAPENO RELISH

Steps:

• Place cranberries in food processor and pulse to chop coarsely, about 5 pulses. Transfer to a medium bowl.
• Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans and toss to combine.

JALAPENO CRANBERRY SAUCE

Steps:

• Add enough water to the orange juice to make one cup of liquid.
• Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot.
• Bring to a slow boil, stirring occasionally.
• When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently.
• If the sauce seems a little thick, add a bit more water.
• Remove from heat, transfer to a bowl and chill.

CRANBERRY, ORANGE AND CILANTRO SALSA

Steps:

• Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
• Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix in cilantro into salsa. Season to taste with salt and pepper.

CRANBERRY SAUCE WITH JALAPENO PEPPERS

Steps:

• Rinse cranberries in cold water; drain.
• In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
• Add cranberries and Jalapeno peppers and return to boil.
• Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
• Add lemon juice and sherry and stir well to blend.
• Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with lid.
• Serve with turkey or chicken.
• CAUTION when handling the Jalapeno peppers.
• Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
• Then wash again with soap and water.
• You can also use a mixture of bleach and water to remove all pepper heat.

CRANBERRY ORANGE SALSA

Steps:

• In a bowl, combine cranberries and honey. Stir in the oranges, onion, apricots, cilantro, jalapenos and lime juice. Cover and refrigerate for at least 2 hours. Serve over turkey.