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.
- 1 lb. fresh or thawed frozen cranberries, halved
- 3 tbsp. sugar
- 1 jalapeño, stemmed, seeded, and julienned
- Zest and juice of 2 limes
- Kosher salt