Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves. Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Recipe information
Yield
Makes about 2½ cups
Ingredients
3
1
2
1
⅔
½
2
2
Need to make a substitution?
Preparation
Step 1
Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high.
Step 2
Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes.
Step 3
Remove from heat and stir in lime zest and juice; let cool.
Step 4
Do Ahead: Sauce can be made 1 week ahead. Cover and chill.