Jalapeño-Orange Cranberry Sauce

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Jalapeño-Orange Cranberry Sauce
30 min.
10
61kcal

Suggestions


Elevate your holiday table with a vibrant twist on a classic favorite: Jalapeño-Orange Cranberry Sauce. This delightful side dish combines the tartness of fresh cranberries with the zesty brightness of orange juice and a hint of heat from jalapeño peppers, creating a flavor profile that is both refreshing and exciting. Perfect for those who appreciate a little kick in their condiments, this sauce is not only vegetarian and vegan but also gluten-free and dairy-free, making it a versatile addition to any meal.

Ready in just 30 minutes, this recipe serves up to 10 people, making it ideal for gatherings and festive occasions. The combination of sweet and spicy flavors will tantalize your taste buds and impress your guests, while the vibrant colors will add a beautiful touch to your table setting. With only 61 calories per serving, you can indulge guilt-free!

Whether you’re serving it alongside roasted turkey, drizzling it over a savory veggie dish, or simply enjoying it with crackers, this Jalapeño-Orange Cranberry Sauce is sure to become a new favorite. So, roll up your sleeves and get ready to create a dish that’s not only delicious but also a conversation starter at your next gathering!

Ingredients

  • 12 ounces cranberries 
  • large cloves garlic pressed
  • tablespoons spring onion thinly sliced (white and green parts)
  • 0.5  jalapeno minced seeded
  • 0.5 cup orange juice 
  • teaspoon orange zest grated
  • 0.1 teaspoon salt to taste (optional or )
  • 0.5 cup sugar 

Equipment

  • sauce pan

Directions

  1. Wash and pick over the cranberries, discarding any bad ones.
  2. Combine all ingredients except green onion in a medium-sized saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer, stirring often, until the berries pop and burst. Continue to cook for a couple of minutes, until the sauce begins to thicken.
  3. Remove from heat and allow to cool to room temperature.
  4. Transfer to a serving dish and stir in the green onion. Cover and refrigerate until ready to serve.

Nutrition Facts

Calories61kcal
Protein1.92%
Fat1.51%
Carbs96.57%

Properties

Glycemic Index
26.11
Glycemic Load
9.01
Inflammation Score
-2
Nutrition Score
2.1699999959573%

Flavonoids

Cyanidin
15.8mg
Delphinidin
2.61mg
Malvidin
0.15mg
Pelargonidin
0.11mg
Peonidin
16.72mg
Catechin
0.13mg
Epigallocatechin
0.25mg
Epicatechin
1.49mg
Epigallocatechin 3-gallate
0.33mg
Eriodictyol
0.02mg
Hesperetin
1.48mg
Naringenin
0.27mg
Luteolin
0.01mg
Kaempferol
0.06mg
Myricetin
2.27mg
Quercetin
5.25mg

Nutrients percent of daily need

Calories:61.4kcal
3.07%
Fat:0.11g
0.17%
Saturated Fat:0.01g
0.05%
Carbohydrates:15.71g
5.24%
Net Carbohydrates:14.38g
5.23%
Sugar:12.54g
13.93%
Cholesterol:0mg
0%
Sodium:30.29mg
1.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.31g
0.63%
Vitamin C:12.48mg
15.12%
Manganese:0.14mg
6.87%
Fiber:1.33g
5.34%
Vitamin K:4.34µg
4.13%
Vitamin E:0.49mg
3.24%
Vitamin B6:0.04mg
1.79%
Potassium:60.1mg
1.72%
Copper:0.03mg
1.43%
Vitamin B5:0.13mg
1.32%
Vitamin A:65.62IU
1.31%
Folate:5.1µg
1.27%
Vitamin B1:0.02mg
1.17%