This Cranberry sauce is sweet with a kick of jalapeno, but don’t be scared by the spice it adds a warmness to the cranberry sauce and not a bite. The sugar and orange juice help to mellow out the jalapeno and I removed the seeds and membranes to keep the heat down also. The fresh cranberries are so good during the holiday time and this sauce is an easy homemade sauce to wow any guests. Pecan whiskey is a great compliment, it has a nice sweetness to it also, but you can use any whiskey you like. I have tried it with Jack Daniels but you definitely know that there is Jack Daniels in there because of its distinct taste. The pecan whiskey also pairs well with the orange and lime juice in this recipe.
This recipe was inspired by Closet Cooking Tequila and Lime Jalapeno Cranberry Sauce but since I am not a huge fan of tequila, I thought I would try whiskey. This cranberry sauce would be a good addition to any holiday table or you could put it on cream cheese and serve with crackers, or use as a sauce for sausage bites, or put it on your thanksgiving leftover sandwich. It’s a great condiment to many dishes. But don’t replace the jellied can of cranberry sauce. That is a staple at our Thanksgiving table every year!
WHISKEY JALAPENO CRANBERRY SAUCE
- 1 12 oz bag cranberries (3-4 cups)
- 1 cup orange juice
- 1 cup sugar
- 1 jalapeno pepper seeded and diced
- 1 Tablespoon lime juice
- 2 Tablespoons pecan whiskey
- Brin the cranberries, orange juice, lime juice, sugar and jalapeno to a boil, reduce heat and simmer until cranberries burst and the sauce starts to thicken. About 10-15 min.
- Remove from heat and stir in two Tablespoons pecan whiskey.
- Sauce will thicken more as it cools.