Lime and jalapeño punch up a 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.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Yield: makes About 2 Cups
1 lb. fresh or thawed frozen cranberries, halved
3 tbsp. sugar
1 jalapeño, stemmed, seeded, and julienned
Zest and juice of 2 limes
Toss all ingredients together and let sit for 30 minutes to allow the flavors to meld. Season with kosher salt to taste.