| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
Instructions
- Cook 1 diced red onion in 1 tablespoon canola oil in a saucepan over high heat until soft. Stir in 1 grated peeled 2-inch piece of ginger and 1 diced serrano chile; cook 30 seconds. Add 1 cup water and 1/2 cup sugar; cook until the sugar dissolves. Add half a 12-ounce bag cranberries; cook until the berries pop and the sauce thickens, about 10 minutes. Add the rest of the cranberries; cook 1 minute. Off the heat, stir in 2 tablespoons honey, the grated zest of 1 lime, and salt and pepper. Let cool slightly, then stir in 1/4 cup chopped cilantro.
Reviews
In nearly 50 years of cooking for family my family of7, for friends and community gatherings, this is the absolute worst thing I have ever prepared. Either my onion was bad, and I only used half of what was recommended, or it simply has no place in the dish. Too much ginger too. The texture was awful and I can’t seem to get that weird taste out of my mouth. I tried it several ways; fresh, chilled, pressed out the solids, resimmered with more sugar and some lemon juice. Sorry, just not anything I would want to serve or eat.
First made this at Thanksgiving about 9-10 years ago when found in Food Network magazine. Have made it every year since. One of our all time favorite recipes. Sweet heat.
This is a major crowd pleaser! I made it last year and everyone requested it for this year. A few people said it was the best cranberry sauce they’d ever eaten!
My go to recipe for thanksgiving for the past 5 years! This is so easy and delicious. I love the hint of heat from the chilies. This relish pairs really well with turkey which I think can be so bland.
I do tweak the recipe a bit and add more chilies than the recipe calls for.
I do tweak the recipe a bit and add more chilies than the recipe calls for.
I haven’t stopped making this recipe since I found it in food network magazine (however many years ago that was) the sweet-heat is perfect
The ginger can be overpowering. I wish I had added it gradually to taste. It can take over the flavor of the cranberries quite readily. I would recommend starting with a modest amount of ginger and adding in more to your taste.
Perfection! So easy and love the added heat balanced with the sweet and tart. Have been making every thanksgiving for years now.
Since I first found this recipe in Food Network Magazine, I’ve made it every year for Thanks giving. Even people who don’t like cranberries, love this!
I don’t have a review yet because we aren’t eating it until tomorrow, but for those using this recipe for Thanksgiving 2013 – DON’T PUT YOUR HANDS NEAR YOUR EYES AFTER HANDLING THE PEPPER.
Made this last year for the office potluck – it was one of the few empty bowls by the end of the meal. Was also a hit at the family Thanksgiving table and it’s been requested for both occasions again. The serrano pepper and cilantro give a nice bit of bite to the dish but there’s enough sweetness between the sugar and the honey that it isn’t overly spicy (unless you’re super sensitive to spicy foods).