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Sweet Jalapeno-Cranberry-Raspberry Sauce

This recipe is just in time for the holidays, but can work any time of year. It is perfect for desserts and especially drizzled over ice cream.


  • 2 jalapeno peppers, chopped
  • 12 ounces fresh cranberries, stems removed
  • 12 ounces frozen raspberries
  • 1/4 teaspoon ground cinnamon
  • 1 cup sugar
  • 2 cups water
  • Red pepper flakes as desired

Cooking Directions

  1. To a large pot, add sugar and water. Heat to medium and allow sugar to dissolve.
  2. Rinse cranberries and add to pot. Add frozen raspberries.
  3. Bring to a boil and cook about 2 minutes. Reduce heat to low and cook until the cranberries pop open.
  4. To the pot, add jalapeno peppers and cinnamon. Add red pepper flakes as desired. A tablespoon will give plenty of extra spiciness.
  5. Stir and simmer 30-40 minutes, or until sauce is reduced and thickened.
  6. Cool and serve!

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