I love a good roast chicken or turkey. But if you pass me some cranberry sauce, chances are I’ll just pass it on without even tasting it. Or I’ll take a teeny tiny spoonful just to be polite and smear it around my plate so I don’t have to eat much of it. (I’m not above such tricks.)
Once again, Chef James has turned me into a huge fan of something I used to hate (he’s good at that). This jalapeño cilantro cranberry sauce packs so much flavor and character. It maintains tradition but adds a creative twist that will turn any boring old roast chicken or turkey dinner into a true delight. Plus, he’s updated the recipe using a zero calorie, zero glycemic sweetener that you’d be hard pressed to tell it isn’t sugar. This will definitely be on our table at Thanksgiving.
Did I mention that it’s super easy, fast and….has no sugar?
- 12 oz bag of cranberries
- 1/2 cup water
- 1/4 cup monkfruit sweetener (buy here)
- 1 jalapeño peppers, deveined, seeds removed and minced
- 2 teaspoons lime juice, plus the zest of 1 lime
- 2 tablespoons finely chopped fresh cilantro
- pinch sea salt (like this)
In a small saucepan, combine cranberries, water, sweetener and jalapeño peppers over medium heat. Stir to mix well.
Bring to a low boil and then cook until sweetener dissolves and the cranberries start to soften and burst, about 5 minutes.
Remove from heat. Add lime juice and cilantro.
Put in a glass bowl – uncovered – in the refrigerator to cool. Once cool, cover, and use immediately or within 5 days. Serve chilled.
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