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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Spicy Orange Cranberry Sauce

November 18th, 2009 · No Comments · Fall Recipes

Although I am a lover of vegetarian cuisine, I love a tart, spicy cranberry sauce with my turkey- especially with leftovers.  This cranberry sauce will pair nicely with the Pumpkin Tamales and what ever roque turkey specimen may end up on your table.

Spicy Cranberry Chutney
1 12-ounce bag fresh cranberries

1 large blood orange

2/3 cup sugar

Pinch of salt

1 finely minced Jalapeno pepper, seeded and deveined

Tablespoon of Grand Marnier

Saute onion and jalapeno pepper, add dash of salt and set aside.  Zest one blood orange. Using small sharp knife cut in half and juice.  Set aside. Add fresh cranberries, zest, Grand Marnier and 2/3 cup sugar to sauce pan and cook at medium flame for 15 minutes.

Turn off and leave covered for at least ½ hour.  Add liquid of orange just before serving.  Then add onion-Jalapeno mixture and salt to taste.  It is best to prepare this in advance.  Cranberry relish can be made up to 5 days ahead.  Keep refrigerated.  Bring to room temperature before serving.

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