In the Kitchen | Cranberry Spicy Sauce



G and I are chatting about hot sauce on the show this week, and you probably won't be shocked to hear that I add it to nearly everything I eat!

Major spoiler alert for those of you who will be receiving this as a gift from The Peppers this Christmas, but since a handful of listeners have already asked for the recipe -- I thought it would be fun to share the how-to with you here.

Jessie Pepper’s Spicy Sauce

(Makes about 10 oz.)Ingredients:1 qt fresh cranberries1 large white onion, cut into 1 inch chunks2 large jalapenos, diced1 head of garlic (peeled whole cloves)1 large lime (zest & juice)1 cup unfiltered organic apple cider vinegar1 cup water1 Tbsp finely chopped cilantroSalt & Pepper to tasteInstructions:

  • Spread cranberries, onions, jalapeños and whole garlic cloves onto a greased oven pan, and roast on 425 degrees for 2o minutes. Berries start to burst and everything will smell delightful! Pull out the pan and mix the ingredients with a spatula before returning for another 10 minutes.
  • While everything cooks, zest the lime and use the juice to deglaze the pan when it’s finished. This helps the natural sugars from the berries to release from the pan and will cause less sticking. Let the entire pan sit on the counter until cool to the touch before adding to your food processor or blender.
  • I like to use the puree button and slowly add water and vinegar until everything is incorporated (you may have to do two batches depending on the size of your blender). If you want more of a chunky salsa (instead of the saucier version) you can reduce the amount of both liquids, and then be sure to process on a slower speed.

The final product is delicious eaten any way that you’d typically enjoy hot sauce (so like, on EVERYTHING), and I'm excited to serve it as a Thanksgiving appetizer next week over melty baked brie with gluten free crackers!It will keep in the fridge for about 6 months, and is such a great way to use the seasonal cranberries popping up in the produce aisles right now.

Don't forget to listen in on this week's episode of Marriage is Funny, and you'll hear how we're planning to surround ourselves with hot sauce for the upcoming holiday season!

Ps. - You can see the original post about how I created that snazzy label right here