Sweet and Spicy Cranberry Sauce

Why You’ll Love This Recipe

• A Sweet and Spicy Twist: The mix of tart cranberries, smoky chipotle, and a bit of heat from the serrano pepper gives this sauce a bold, unexpected flavor–unexpected in a good way!
• Make it Ahead! It actually gets better as the flavors have time to mingle, so you can make it days ahead and have one less thing to do on Thanksgiving day.
• So easy it’s almost effortless: Everything comes together in one saucepan! There are no complicated steps or fancy equipment required. Just simmer, stir, and serve!

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Sweet and Spicy Cranberry Sauce

Traditional cranberry sauce gets a spicy kick with the addition of serrano peppers and smoky chipotles in adobo.

4.48 from 17 votes

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Course: Thanksgiving

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 85kcal

Author: Danelle

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Ingredients 

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• 1 tablespoon canola oil
• 1/4 cup minced shallot
• 1 teaspoon minced serrano pepper
• 1 cup orange juice
• 1/2 cup brown sugar
• 1 12-ounce package fresh or frozen cranberries
• 1 tablespoon minced chipotle pepper in adobo sauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

• In a large saucepan, heat 1 tablespoon canola oil over medium-high heat. Add 1/4 cup minced shallot and 1 teaspoon minced serrano pepper and sauté for 3 to 4 minutes, until soft.
• Stir in 1 cup orange juice, 1/2 cup brown sugar,1 12-ounce package fresh or frozen cranberries, 1 tablespoon minced chipotle pepper in adobo sauce, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
• Set aside to cool and thicken. Refrigerate until serving.

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Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 141mg | Fiber: 1g | Sugar: 15g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Recipe Tips

• Adjust the Heat: For a milder sauce, remove the seeds from the serrano pepper or use less. For a spicier sauce, add an extra teaspoon of minced chipotle.
• Simmer Gently: Let it bubble softly so the cranberries burst slowly and the sauce thickens without scorching (or splattering all over your kitchen). Stir frequently to prevent sticking.
• Make a Double Batch: This recipe easily doubles if you’re feeding a crowd. And homemade cranberry sauce makes a great holiday hostess gift!

Storing and Making Ahead

• Refrigerate: Let the cranberry sauce cool completely, then transfer it to an airtight container or glass jar. It will keep in the refrigerator for 8-10 days.
• Freezer: Spoon cooled sauce into freezer-safe bags or containers, leaving a bit of extra room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator. Stir well before serving.
• Reheat (Optional): You can serve this sauce warm or at room temperature. Reheat gently on the stovetop over low heat, adding a splash of orange juice or water if it’s too thick.

Variations and Fun Twists

• Cranberry-Jalapeño Sauce: Use jalapeño instead of serrano for a slightly milder heat.
• Cinnamon-Orange: Stir in extra orange zest and a cinnamon stick while the sauce is simmering for added warmth and spice.
• Smooth & Silky: Cool completely, then blend until smooth. Chill until set for a spreadable version perfect on leftover turkey sandwiches or rolls.

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