Mexican Cranberries (cranberries + jalapeños)
“Mexican Cranberries” is a name given to a dish of cranberry sauce, with jalapeño pepper jelly and cilantro. The recipe appears to have originated in Southern Living magazine in the early 1990s and is reproduced on several websites. The dish is usually served on the Thanksgiving and Christmas holidays.
The cranberry-jalapeño combination appears in many other named forms. It is sometimes made into a “salsa” or “relish” or “glaze” instead of a “sauce.”
Recipe Goldmine - Christmas Recipes
Side Dish and Vegetable Recipes
Mexican Cranberries
1 (16 ounce) can whole berry cranberry sauce
1 (10 1/2 ounce) jar jalapeno pepper jelly
2 tablespoons chopped fresh cilantro (no stems)
Combine all ingredients in a small saucepan; cook over low heat until the jelly melts, stirring often. Cool.
Serve immediately or chill.
Yield: 2 1/2 cups
Allrecipes
Cranberry Sauce with Jalapeno Peppers
SUBMITTED BY: William Anatooskin
PHOTO BY: joy-of-jesus-smileymom
“A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill’s Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper’s heat.”
SERVINGS 4
INGREDIENTS (Nutrition)
12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar
2 fresh jalapeno peppers, seeded and minced
3 teaspoons lemon juice
1/2 cup sherry
DIRECTIONS
1. Rinse berries in cold water; drain.
2. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
3. Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
RealSimple.com
Warm Jalapeño-Cranberry Sauce
1 tablespoon unsalted butter
2 tablespoons finely grated ginger
16 ounces cranberries (fresh or frozen)
2/3 cup sugar
1 cup fresh orange juice
1/2 cup apricot preserves
1 jalapeño
2 tablespoons finely chopped cilantro
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.
While the cranberries cook, seed and finely chop 1 jalapeño.
Remove the sauce from heat. Stir in the jalapeño and cilantro. Serve warm or at room temperature.
Make-Ahead Note: The sauce can be made up to 2 days in advance.
Yield: Makes 6 to 8 servings
25 November 1987, Doylestown (PA) Daily Intelligencer, “Going away for Thanksgiving?” by Karen Gillingham (Los Angeles Times), pg. 21B, col. 4:
Instead of cranberry sauce that’s nothing more than a bowl of jiggling jelly, I’m bringing a fresh cranberry salsa, tangy with lime, fragrant with cilantro and fiery with jalapeno.
New York (NY) Times
Food
By REGINA SCHRAMBLING; PILGRIMS’ PROGRESS AN ETHNIC THANKSGIVING ;
Published: November 11, 1990
(...)
Cranberry sauce, the other color contribution to the meal, can be just as offbeat. Since no one eats more than a mouthful of this all-American fruit, we’ve experimented with every ethnic touch, from Caribbean rum with raisins to Indian chutney. This year we’ll do a Southwestern salsa made from raw cranberries, jalapenos, cilantro and lime, adding honey to cut the tartness and tequila to make it all go down easier.
(...)
CRANBERRY-LIME SALSA
2 cups frozen cranberries, thawed (see note)
Juice of 1 large lime, or to taste
6 tablespoons honey, or to taste
3 tablespoons tequila
4 to 5 fresh jalapeno peppers, seeded and minced
1/4 cup chopped fresh cilantro, or to taste.
1. Sort through the berries, discarding any that are withered or soft. Place the remainder in a blender or food processor and puree until they are fairly smooth.
2. Scrape the puree into a bowl. Blend in the lime juice, honey, tequila, jalapenos and cilantro. Adjust the flavor to taste. Cover and refrigerate overnight.
Yield: About two cups.
Note: If you are using fresh cranberries, freeze them first, then let them thaw partially. The berries will be juicier and not as tart. If they are sealed in plastic bags, frozen berries will keep for at least a year.
25 November 1991, San Jose (CA) Mercury News, pg. 1C:
You might even want to get rid of that jalapeno jelly in your cranberry sauce.
New York (NY) Times
On Thanksgiving, What’s a Chef to Do?
By MARIAN BURROS
Published: November 18, 1992
CHEF shmef. Come Thanksgiving, they’ll be just like the rest of us: stuffing turkeys and themselves; secretly longing for marshmallows on the candied sweet potatoes and insisting that the holiday would be a flop without cranberry sauce, even if, like Dean Fearing, they put jalapenos and cilantro in it.
(...)
Dean Fearing, chef at the Mansion on Turtle Creek in Dallas, gets off at 3 P.M. on Thanksgiving. His dinner, which he described as “a traditional spread, Texanized and chilified,” begins at 7 P.M. “Texanized and chilified,” he said, means the turkey is smoked and the otherwise traditional basting sauce for the bird includes jalapenos, which are also found in the cranberry relish, along with cilantro. The stuffing is made with both corn and flour tortillas, lime juice, chilies, corn and smoked peppers. The pecan-chili gravy has cilantro and lime juice.
Boston (MA) Phoenix (January 9-16, 1997)
Welfleet Farms cranberry sauce
If you didn’t get enough cranberry sauce during the holiday season, Wellfleet Farms, the specialty-foods division of Ocean Spray, offers a new way to enjoy cranberry sauce all year long. Three decidedly unique flavors may not evoke Thanksgiving, but they do make delicious fat-free snacks. Cape Cod style (with orange peel, walnuts, and cinnamon) is deliciously sweet and crunchy; Caribbean style (with spiced rum) has a subtle rum aftertaste, just like a good daiquiri; and Southwestern style (with jalapeño peppers, cilantro, and cumin) makes a great fruit salsa for a Mexican meal. Available in 10- or 12-ounce jars, the sauce costs between $2.99 and $4.99 at Star Market in Allston, and at other area supermarkets.
—Theresa Regli
Steve’s Recipe Database
Title: Mexican Cranberries
Yield: 1 Servings
Ingredients:
1 cn (16oz) whole berry cranberry sauce
1 Jar (10-1/2oz) jalapeno-pepper jelly
2 tb Chopped fresh cilantro
Combine all ingredients in small pan; cook over low til the jelly melts, stirring often. Cool. Serve immediately or chill. Yield: 2-1/2C
all recipes from “Southern Living Annual Recipes”
Posted to KitMailbox Digest by “Dan/Trina D.” on Nov 17, 1997
Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: Cat Voci
Date: 2000/10/05
Subject: Re: Cranberry Jalapeno jelly Recipe
this a relish instead of a jelly but it is really delicious and always gets lots of raves.
Cat
Cranberry Jalapeno Relish
One bag (approximately 12 oz.) of cranberries (fresh if possible)
Three large fresh jalapeno peppers
Juice of two limes
1/3 c. sugar
One bunch of green onions-tops and bottoms
One block of cream cheese
Directions:
Combine cranberries, jalapenos, onions, lime juice and sugar in a blender or food processor. Blend until the mixture is the consistency of a relish. Place block of cream cheese on a serving dish. Pour cranberry mixture
over the cream cheese. Serve with crackers.
Chile-Heads Archives
RE: [CH] MEXICAN CRANBERRIES
T. Matthew Evans (.(JavaScript must be enabled to view this email address))
Wed, 14 Nov 2001 09:41:31 -0500
I don’t remember when Southern Living first published this recipe, but my mother started making this cranberry sauce about 10 or 12 years ago (she got the recipe from Southern Living also). Now that we spend Thanksgiving away from our families, my wife and I make this cranberry sauce every year (except we use fresh cranberries). It is absolutely fantastic—one of the highlights of our dinner. We make it using our homemade habanero jelly and it is quite spicy—but even non-CH’s that we have over can’t get enough of it. Similar to the phenomenon we noted while living in NM, where red chile peanut brittle was very popular….
Matt
RecipeZaar
Cranberry Sauce with Jalapeno Peppers
By: William (Uncle Bill) Anatooskin
Jan 25, 2002
Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.
SERVES 16 , 2 cups (change servings and units)
Ingredients
12 ounces fresh cranberries or frozen cranberries
1 cup water
1 cup granulated sugar
2 small jalapeno peppers, seeded and diced fine
2 teaspoons fresh lemon juice
1/2 cup sherry wine
Directions
1 Rinse cranberries in cold water; drain.
2 In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
3 Add cranberries and Jalapeno peppers and return to boil.
4 Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
5 Add lemon juice and sherry and stir well to blend.
6 Remove from heat and let cool completely at room temperature.
7 Refrigerate in a glass container with lid.
8 Serve with turkey or chicken.
9 CAUTION when handling the Jalapeno peppers.
10 Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
11 Then wash again with soap and water.
12 You can also use a mixture of bleach and water to remove all pepper heat.
Google Books
Marinades, Rubs, Brines, Cures and Glazes: Revised And Expanded
By Jim Tarantino
San Francisco, CA: Ten Speed Press
2006
Pg. 144:
CRANBERRY-JALAPENO GLAZE
Who would have thought that this marriage would ever take? After all, the cranberry-jalapeno couple is from two entirely different backgrounds. Cranberry, though a bit tart, picks up on the sweetness of the maple syrup. THe jalepeno, combined with the fresh ginger and garlic, provides a spicy contrast in this wedding party. Binding the lovely couple together in culinary bliss is the orange. Now this flavor combo is living happily after.
(Recipe follows—ed.)
Boston (MA) Globe
Q&A with a cranberry grower
November 26, 2008 11:18 AM
(...)
Q. What’s cranberry recipes will you be preparing Thursday?
A. I will be incorporating a Cranberry jalapeno relish, which is served cold. The recipe calls for 12 ounces of cranberries, 1 diced lime, ½ cup sugar, 2 jalapeno peppers, ¼ cup chopped cilantro.