Spicy Serrano-Cranberry Sauce

Spicy Serrano-Cranberry Sauce

Sweet and spicy, this cranberry relish is perfect for your holiday meal or favorite appetizer. Recipe by Laura Bashar of Family Spice



  1. In a small saucepan, cover and bring to boil:
    • 12 oz cranberries, fresh
    • 1/2 cup water
    • 1/2 cup granulated sugar
    • 1/2 cup pinot noir
  2. Stir in:
    • 1 serrano chile , seeded & minced
  3. Reduce heat to medium and simmer for 15 minutes, until the sauce thickens.
  4. Remove from heat and let sauce cool for 5 minutes, then refrigerate for 1 hour.

Spicy Serrano-Cranberry Sauce Detail

Prep Time: 5 min
Cook Time: 20 min
Inactive Time: 1 hour chill time (optional)
Difficulty: Easy
Servings: 12
Serving Size: 1/2 cup

Serving Suggestions: To make a great appetizer, serve with a block of cream cheese or a log of goat cheese (pictured above).

Cooking Tips: Cranberries are highly acidic, which discourages bacteria growth. Cranberry sauce can be made and refrigerated at least two weeks before serving, and leftovers are likely to stay fresh for another two weeks. If using frozen cranberries, do not defrost before use. Just allow extra cooking time.