Time Required: 40 minutes

Jalapeno Orange Ginger Cranberry Sauce

A delicious take on an underrated Thanksgiving classic.

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We all know homemade cranberry sauce is far superior to the canned stuff, but this recipe takes it one step further and adds some more complexity with the jalapeno, orange, and ginger. Feel free to play with the balance of those ingredients, as well as the amount of sugar and spices, to suit your taste!

Also, feel free to substitute either honey or maple syrup for the brown sugar if you prefer those flavors.

Jalapeno Orange Ginger Cranberry Sauce


  • 12 oz. bag fresh cranberries
  • ½ cup sugar
  • ¼ cup packed brown sugar
  • ⅔ cup water
  • 1 navel orange
  • 1 medium jalapeno
  • 2 inch piece of fresh ginger
  • 1 cinnamon stick (or ¾ tsp ground cinnamon)
  • 1/8 tsp ground cloves
  • Pinch of sea salt


  1. Zest the orange, then slice off a 3 inch piece of the peel. Cut the orange in half and squeeze both halves into a small bowl, then set the bowl, zest, and peel aside.
  2. Finely mince the jalapeno and set it aside.
  3. Peel the ginger, then cut it in half. Grate one of the halves using a microplane (or finely mince it), then set the grated/minced ginger and the remaining half of your piece of ginger aside.)
  4. Rinse the cranberries in a colander and remove any damaged berries.
  5. In a medium (ideally nonstick) saucepan, stir together the sugar, brown sugar, water, and the juice from the orange over medium heat until all the sugar dissolves.
  6. Add the cranberries, jalapeno, ginger (both grated/minced and whole), orange zest, orange peel, cinnamon, cloves, and salt. Stir to combine evenly, then bring the mixture to a slow boil.
  7. Once just boiling, reduce the heat and gently simmer for 10-15 minutes uncovered, stirring occasionally, until the cranberries have mostly popped and the sauce has thickened. You can use your spoon to crush cranberries against the side of the saucepan as they start to pop if you want to speed the process along a bit and control the size of the cranberry pieces in the sauce, but you don't have to; the sauce will do its thing successfully if you just stir it occasionally.
  8. Turn off the heat and let the sauce cool on the stove for 15-20 minutes.
  9. Remove the orange peel, the piece of ginger, and the cinnamon stick, then pour the sauce into a storage or serving container and refrigerate until serving.