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Warm Jalapeño-Cranberry Sauce

Warm Apricot Cranberry Sauce
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6-8| Hands-On Time: | Total Time:



  1. In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes.
  2. While the cranberries cook, seed and finely chop the jalapeño. Remove the sauce from heat. Stir in the jalapeño and the cilantro. Serve warm or at room temperature.

Nutritional Information

  • Per Serving
  • Calories 169Calories From Fat 11%
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 4mg
  • Sodium 2mg
  • Carbohydrate 39g
  • Fiber 3g
  • Sugar 29g
  • Protein 1g
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Kenmore 18.2 cu. Ft Top Freezer Refrigerator with Factory-Installed Ice Maker
The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.