This is not your mom’s cranberry sauce! With fresh jalapeños cooked into the mix, we step it up a notch.
- 2 bags fresh cranberries, rinsed
- 1 cup Splenda
- 1 tsp. ground cinnamon
- Jalapeños, to taste
Rinse your cranberries. Put them into a large saucepan. Add the Splenda and cinnamon. Start to cook them over medium low heat.
After adding the cinnamon, stir well. Chop your jalapeños finely. If you take out the seeds and the white pith, they will have a mild flavor.
The amount of jalapeños you add will depend upon the flavor you want. I had about 1/2 a cup. I wish I had doubled that and left a few seeds in. I like a little kick.
Add the jalapeños. Mix well. Cook until tender.
Now the fun begins! Use as your cranberry sauce with turkey dinner, or spread cream cheese or yogurt cheese on a tortilla cracker (or other cracker) and top with the cranberry jalapeño spread. Ladle it over a block of cream cheese for a party and just put a little spreader knife and some crackers nearby, or mix the spread into the cheese. Stuff celery with it. Use it inside jalapeño halves, then bake them until they’re done.