Jalapeno Cranberry Sauce

This is the cranberry sauce that wakes up the Thanksgiving table. Fresh jalapenos bring a slow, warming heat that plays against the tart berries, and a splash of sherry stirred in at the end lends a grown-up depth you never get from the can.

Start by dissolving sugar into water for a quick syrup, then add the cranberries, minced jalapeno, and lemon juice. As it simmers, the berries pop and break down, thickening on their own thanks to their natural pectin.

Stir the sherry in off the heat so its aroma stays bright, then let it cool and chill. It firms up considerably as it sits. Serve it cold alongside roast turkey or chicken.

Kitchen Tips

• Seed the jalapenos for a gentle warmth, or leave some membranes in if you want real heat.
• The sauce thickens a lot as it chills, so do not cook it down too far while it is still loose in the pan.
• Make it a day or two ahead. The flavors round out and the heat mellows slightly overnight.

Variations

• Swap the sherry for orange juice or a splash of port for a different finish.
• Add grated orange zest or a cinnamon stick while it simmers for warm spice.
• Stir a little extra raw minced jalapeno in at the end for a fresher, sharper bite.