| Total: | 3 hr 35 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cranberries (about 4 cups), thawed if frozen
- Finely grated zest and juice of 1 lime
- 1 1/4 cups sugar
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 cup chopped pickled jalapenos, plus 2 tablespoons brine from the jar
Instructions
- Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 151 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
Reviews
my partner and i really liked this, but my coworkers wouldn’t eat it when i told them it had jalapeños in it. i don’t think i used the whole amount of cumin.
This was a hit at our gathering. You have to use the jalapeño as a subtle element. Ive been asked to share the recipe or make at every Thanksgiving since.
Beyond revolting. Sour cranberries meets sharp vinegar and overpowering cumin. The only good thing was the consistency! Zero stars.