Cranberry Jezebel Sauce is a zesty and sweet mixture that combines cranberries, pineapple, and a splash of spicy goodness. It’s perfect for adding a kick to your holiday meals!
This sauce is a crowd-pleaser. I love serving it on turkey or alongside cream cheese for a tasty dip. Trust me, it’ll make you feel like a kitchen rockstar! 🎉
Key Ingredients & Substitutions
Cranberries: Fresh cranberries provide a tart flavor that’s key to this sauce. If they’re out of season, frozen cranberries work just as well. Both are packed with nutrients!
Pineapple: Crushed pineapple adds sweetness and texture. You can swap it with other fruits like diced mango or peaches for a different twist, but make sure they are juicy.
Red Onions/Shallots: I prefer red onions for their mild flavor, but shallots are a great substitute if you want something even sweeter. You can also skip them for a simpler taste.
Horseradish: This adds a nice kick! If you want less heat, decrease the amount or use a mild prepared mustard instead.
Vinegar: Apple cider vinegar adds a fruity tang. For a neutral taste, white vinegar works perfectly. You can even try balsamic vinegar for a deeper flavor.
How Do You Achieve the Perfect Sauce Consistency?
Getting the right texture is all about patience. As the sauce simmers, the cranberries burst, releasing their juices. Here’s how to achieve that jam-like consistency:
- Start at medium heat to bring the mixture to a boil quickly.
- Once boiling, reduce the heat. This way, it’ll cook gently and evenly without burning.
- Stir occasionally to prevent sticking and help break down the cranberries.
- Check for doneness after 15-20 minutes. If it’s too runny, keep simmering; if too thick, add a splash of water.
Letting it cool after cooking will help it thicken further, so don’t skip that step!
Cranberry Jezebel Sauce Recipe
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup crushed pineapple with juice (about 8 oz)
- 1/2 cup granulated sugar
- 1/4 cup chopped red onions or shallots
- 1/4 cup raisins or dried currants
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar or white vinegar
- 1 tablespoon prepared horseradish
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes or a small amount of hot sauce (adjust for heat preference)
- Pinch of salt
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This cranberry jezebel sauce takes about 10 minutes to prepare and around 20 minutes to cook. After it simmers, allow it to cool, and you’ll have a delicious sauce ready to be served in about 30 minutes total.
Step-by-Step Instructions:
1. Combine the Ingredients:
In a medium saucepan over medium heat, combine the fresh or frozen cranberries, crushed pineapple (with juice), granulated sugar, chopped red onions (or shallots), raisins (or currants), and brown sugar. Stir well to make sure everything is mixed nicely.
2. Bring to a Boil:
As you stir, bring the mixture to a boil. Once it starts bubbling, reduce the heat to a simmer. This is when the magic starts to happen!
3. Add the Flavoring Ingredients:
Now it’s time for the flavor! Add the vinegar, prepared horseradish, ground cinnamon, ground cloves, red pepper flakes (or your chosen hot sauce), and a pinch of salt. Stir everything thoroughly to ensure the spices blend well with the fruit.
4. Simmer the Sauce:
Let the sauce gently simmer for about 15-20 minutes. Stir occasionally to help the cranberries burst. You’ll know it’s ready when the sauce thickens to a jam-like consistency.
5. Adjust to Taste:
Taste the sauce and feel free to adjust the sweetness or spiciness by adding more granulated sugar or hot sauce according to your preferences!
6. Cool Down:
Once done, remove the sauce from heat and let it cool to room temperature. It will thicken a bit more as it cools.
7. Serve in Style:
Transfer your beautiful cranberry jezebel sauce to a serving bowl. If you want, garnish with a fresh sprig of rosemary for an extra pop of color.
8. Enjoy Your Creation:
Serve the sauce chilled or at room temperature alongside turkey, ham, cream cheese, or any of your favorite holiday dishes. It’s sure to be a hit!
This tangy, sweet, and slightly spicy Cranberry Jezebel Sauce will delight your taste buds and complement many meals. Enjoy your cooking adventure!
Can I Use Frozen Cranberries in This Recipe?
Absolutely! Frozen cranberries work just as well as fresh. Just toss them in directly without thawing; they’ll break down nicely as they cook!
How Do I Store Leftover Sauce?
Store any leftover sauce in an airtight container in the fridge for up to a week. It can also be frozen for up to three months. Just thaw in the refrigerator before serving again!
Can I Adjust the Spice Level?
Yes! You can easily adjust the heat by using less red pepper flakes or hot sauce. Start with a small amount and add more as needed to suit your taste.
What Other Fruits Can I Use Instead of Pineapple?
You can substitute crushed pineapple with other fruits like diced peaches or mango for a different flavor profile. Just ensure they are juicy and sweet to keep the sauce balanced.