I love sharing new ways to make classic dishes. Today, I’m focusing on cranberry sauces. These recipes are simple to make and add a bright touch to your meals, whether it’s for a holiday dinner or just a weeknight side.
Making your own cranberry sauce is easy, and you can change the flavors to fit what you like. I’ve got three distinct ideas for you that are sure to please. Let’s get cooking!
Jump to Recipe:
- 1. Cranberry Jalapeno Sauce Recipe
- 2. Cranberry Pomegranate Sauce Recipe
- 3. Cranberry Vanilla Sauce Recipe
Cranberry Jalapeno Sauce Recipe: A Spicy-Sweet Kick
This cranberry jalapeno sauce brings a nice warmth to your plate. The sweetness of the cranberries balances perfectly with the mild heat of the pepper, making it a great pairing for many foods.
Key Ingredients & Tips
- Jalapeno Prep: For less heat, remove the seeds and white membrane from the jalapeno before dicing. If you like more spice, leave some seeds in.
- Cranberry Choice: You can use fresh or frozen cranberries for this sauce. Both work well and will break down as they cook.
- Sweetness Balance: Taste the sauce as it cools and add a little more sugar if you want it sweeter, especially after adding the jalapeno.
What You Need
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- ½ cup water or orange juice
- 1 medium jalapeno, finely diced (seeds removed for less heat)
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: About 2 cups
How to Make It
Step 1: Combine Ingredients
In a medium saucepan, combine the cranberries, sugar, water (or orange juice), diced jalapeno, and salt. Stir everything together well.
Step 2: Simmer and Cook
Bring the mixture to a simmer over medium heat. Once it starts bubbling, reduce the heat to low and let it cook for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent sticking.
Step 3: Cool and Serve
Remove the saucepan from the heat. The sauce will thicken more as it cools. Let it cool completely before serving. You can serve it warm or chilled.
📝 Final Note
Store any leftover Cranberry Jalapeno Sauce in an airtight container in the refrigerator for up to a week. It’s great with roasted meats or as a spread on sandwiches.
Cranberry Pomegranate Sauce Recipe: Fruity & Tangy
This sauce combines the tartness of cranberries with the sweet-tart goodness of pomegranate. It’s a vibrant and juicy sauce that adds a burst of flavor to your holiday table or any meal.
Key Ingredients & Tips
- Pomegranate Juice: Use 100% pomegranate juice for the best, most authentic flavor. Avoid juices with added sugars or other fruit flavors.
- Orange Zest: A little orange zest brightens the whole sauce. Add it towards the end of cooking for the strongest aroma.
- Don’t Overcook: Cook until just thickened. Overcooking can make the sauce too jam-like and reduce the fresh fruit taste.
What You Need
- 12 ounces fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup 100% pomegranate juice
- 1 tablespoon orange zest
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: About 2 cups
How to Make It
Step 1: Combine & Simmer
In a saucepan, combine the cranberries, sugar, pomegranate juice, and salt. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
Step 2: Cook Until Thickened
Reduce the heat to low and cook for 10-15 minutes, or until the cranberries have popped and the sauce starts to thicken. Stir in the orange zest during the last minute of cooking.
Step 3: Cool Before Serving
Remove from heat and let the sauce cool completely. It will get thicker as it cools. Serve chilled or at room temperature.
📝 Final Note
This Cranberry Pomegranate Sauce keeps well in the fridge for up to a week. Try it with chicken, pork, or even stirred into yogurt for breakfast.
Cranberry Vanilla Sauce Recipe: A Hint of Sweetness
This sauce offers a delicate, comforting flavor thanks to the addition of vanilla. It’s a beautiful, aromatic sauce that feels both familiar and special.
Key Ingredients & Tips
- Vanilla Choice: Good quality vanilla extract works well, but for a stronger vanilla presence, use half a vanilla bean, split and scraped, added during simmering. Remove the bean before serving.
- Gentle Simmer: Cook over low heat to allow the cranberries to break down slowly and the flavors to blend nicely without scorching.
- Adjust Thickness: If you prefer a smoother sauce, you can mash some of the cranberries with a fork or potato masher after cooking.
What You Need
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon vanilla extract (or ½ vanilla bean)
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: About 2 cups
How to Make It
Step 1: Combine Sauce Base
In a medium saucepan, combine the cranberries, sugar, water, and salt. If using a vanilla bean, add it now. Stir the ingredients together well.
Step 2: Simmer and Thicken
Bring the mixture to a gentle simmer over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. If using vanilla extract, stir it in after removing from heat. Remove the vanilla bean if used.
Step 3: Cool and Enjoy
Take the saucepan off the heat. Let the sauce cool down completely. It will get thicker as it cools. Serve this sauce warm or chilled.
📝 Final Note
This Cranberry Vanilla Sauce is lovely on pancakes, waffles, or alongside roast turkey. Keep it in the refrigerator for up to a week in a sealed container.