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–+ servings
Bright Charred Jalapeño Ginger Cranberry Sauce in five small glass jars arranged on a rustic wooden surface with fresh ginger and orange pepper garnish nearby.

Charred Jalapeño Ginger Cranberry Sauce

Charred, smoky jalapeño heat crashes into tart, bursting cranberries and zesty fresh ginger for a condiment that completely steals the show. Most often, the holiday cranberry sauce sits quietly in the background, but this one wakes up every bite on your plate with vibrant colour, herbal depth and balanced spice.
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Prep Time 15 minutes
Cook Time 15 minutes
Inactive/Cooling 45 minutes
Total Time 1 hour 15 minutes
Course Condiments
Cuisine North American / Fusion
Servings 2.5 cups (16 oz / 600 ml)

Ingredients
  

➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.

  • 2 large jalapeños charred, seeds removed, and finely diced
  • ½ cup water 120 ml
  • 1 cup sugar 200 g
  • 1 tablespoon white balsamic vinegar 15 ml
  • ½ teaspoon salt 3 g
  • 1 tablespoon finely chopped fresh sage 3 g
  • 1 tablespoon freshly grated ginger 6 g
  • 1 package fresh or frozen cranberries 12 oz / 340 g (approx. 3 cups)

Instructions
 

Char and Prep the Jalapeños

  • While the charcoal or grill heats up, place the whole jalapeños directly on the burning wood, charcoal, or gas flame. Char the peppers completely until blackened skin forms on all sides.
    • No grill, no problem! Char your jalapeños directly over a gas stovetop burner or under your oven broiler on high heat.
  • Remove the jalapeños, transfer them to a small bowl, and cover with plastic wrap or a plate. Let steam for 5 minutes.
  • Using a paper towel, gently wipe off the charred skin. Slice the jalapeños in half, scoop out and discard the seeds, then finely dice the flesh.

Build the Flavoured Syrup Base

  • In a heavy-bottomed saucepan set over medium-high heat, combine the water, sugar, charred jalapeños, white balsamic vinegar, salt, and sage.
  • Stir with a wooden spoon until the sugar fully dissolves. Reduce the heat to low and simmer for 2 minutes.

Cook the Cranberries

  • Stir in the grated ginger and cranberries, then increase the heat to medium-high and bring the mixture to a boil.
  • Reduce the heat to medium and boil gently for 10 minutes, stirring occasionally, until the cranberries soften and burst.

Cool and Chill

  • Spoon the finished sauce into serving bowls, cover loosely, and cool completely at room temperature.
  • Transfer to the refrigerator and chill thoroughly before serving.

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Notes

Tips, Substitutions & Serving Suggestions

Chef's Tips

  • Controlling the Heat: For extra spice, leave the seeds and ribs in one of the charred jalapeños before dicing.
  • Charring Alternatives: If you are not firing up the charcoal grill, char your jalapeños directly over a gas stovetop burner or under your oven broiler on high heat.
  • Texture Adjustments: If you prefer a smoother sauce, use a potato masher or immersion blender to lightly blend the sauce after cooling.

Easy Substitutions

  • Vinegar: If white balsamic vinegar is unavailable, substitute with equal parts apple cider vinegar or white wine vinegar mixed with a tiny pinch of sugar.
  • Herb Options: Fresh thyme or rosemary can be substituted for fresh sage if you want a different herbal background note.

Serving Suggestions

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