Cranberry Jezebel Sauce is a must have recipe for Thanksgiving, but it is great any time of the year. There is something truly magical about this sweet, tangy, and spicy sauce that is especially good on pork and poultry. Try it as a spread over room temperature cream cheese for a delightfully different appetizer. Prepare to get hooked!
The type of chile used will determine the heat factor. If you are a chile-head and adore super spicy foods, by all means use a hotter chile such as habanero or Scotch Bonnet. Some of the heat will cook out during the cooking process. When using jalapenos or serranos as called for in the recipe, the heat kick is subdued in the finished product.
Rubber gloves are recommended when handling raw chiles. If you prefer a smoother sauce, simply whir in a blender to the desired consistency before chilling.
Cranberry Jezebel Sauce Recipe
1 cup water
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 cups (about 12 ounces) fresh cranberries, picked over (may use frozen)
2 Tablespoons diced green chile peppers (jalapeno, serrano, or your favorite – may use canned)
1/4 teaspoon ground allspice
1 Tablespoon Dijon mustard
Place water, white sugar, and brown sugar in a heavy saucepan and bring to a boil. Stir until sugar is dissolved.
Add cranberries, chiles, and allspice to sugar mixture. Return to a slow boil, then simmer for about 10 minutes. Remove from heat and stir in Dijon mustard.
Let cool completely, then refrigerate.
Use Cranberry Jezebel Sauce as a condiment for pork and poultry or spread over room temperature cream cheese as an appetizer.
Yield: about 2-1/2 cups
Cranberry Jezebel Sauce Recipe Photo ©2021 Peggy Filippone