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.
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
- Kosher salt
- Toss all ingredients together and let sit for 30 minutes to allow the flavors to meld. Season with kosher salt to taste.
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