Cranberry, Apple, and Jalapeño Sauce
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  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onions
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh rosemary leaves
  • 6 tablespoons minced jalapeño, seeds and ribs removed (about 2 jalapeños)*
  • 1 tablespoon orange zest
  • ½ cup freshly squeezed orange juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup brown sugar, lightly packed
  • 3 cups sweet apples (like Gala or Empire), peeled and cut into ½ inch cubes
  • 1 12-oz bag of cranberries, rinsed and picked clean of stems and leaves
  • 2 cups water
  1. In a medium saucepan, heat the olive oil over medium-high heat. Add the onions, salt, and pepper and cook until translucent, about 7 minutes. Add the garlic, rosemary, and jalapeño and cook for 1 more minute. Add the orange zest and juice, cinnamon, nutmeg, brown sugar, apples, cranberries, and water.
  2. Bring the mixture to a boil then reduce to a simmer and cook until the cranberries are soft, about 15-20 minutes. Serve right away or allow the mixture to cool before serving.
Recipe by Burn Blog at