Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce. If you use frozen cranberries, be sure they are fully thawed before beginning the recipe. This recipe appeared in our November 2011 issue, with the story Superb Sides.
Enlarge Image Credit: Todd Coleman
ingredients1 lb. fresh or thawed frozen cranberries, halved
3 tbsp. sugar
1 jalapeño, stemmed, seeded, and julienned
Zest and juice of 2 limes