Monday, December 29, 2014

Recipe: Cranberry Jalapeno Sauce


Stuffing Poppers with Cranberry Jalapeno Dipping Sauce

For Thanksgiving this year, Ben and I tried to make some gluten free Stuffing Poppers.  While they smelled great, they were wildly unsuccessful and looked nothing like the picture you see here.  I would call them a "huge disaster," except that they were accompanied by a recipe for Cranberry Jalapeno Dipping Sauce that turned out perfectly and was absolutely delicious.  Of course, we didn't actually have the poppers to dip in it.... but it ended up being perfect to spread across our leftover turkey for day-after-Thanksgiving (and week-after-Thanksgiving) turkey sandwiches.

In fact, it was SO good that I have several times contemplated going out and buying another turkey breast for the express purpose of cooking it just so that I can make more turkey sandwiches with this Cranberry Jalapeno Sauce.  Of course, that would require having bread to eat them on.  And since I haven't yet found a bread recipe that I'm a fan of, alas, the sandwiches will have to wait.  But as soon I find a bread recipe that I like, I will celebrate with many turkey and cranberry/jalapeno sandwiches....

But I digress.  I found the sauce recipe through the gluten-free Stuffing Popper recipe, so it would be tricky to find again.  You can all find it here.  It was created by the good people at Beard and Bonnet, who have all kinds of GF goodies.  With full credit to B&B, here's the recipe for just the Cranberry Jalapeno Sauce.  As a note, we left out the liquor and it turned out just fine.  I would imagine that it could also be made without the jalapeno, if you wanted just a cranberry sauce without the kick.


Cranberry Jalapeno Dipping Sauce (Gluten Free and Vegan)
 
Author: 
Ingredients
  • 1 8 ounce bag of fresh cranberries
  • ¾ cup orange juice
  • 1 jalapeno pepper, seeded and minced
  • ½ cup brown sugar
  • ¼ cup Snap liquor or Grand Marnier
Instructions
  1. Place all of the ingredients into a large heavy bottomed saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
  2. Allow the cranberry sauce to cool then blend with an immersion blender until smooth. This recipe makes almost 2 cups of cranberry sauce.

No comments:

Post a Comment