I love pumpkin, but when autumn arrives I’m the one racing to the display of fresh Ocean Spray cranberries. Those ruby‑red, tart berries are irresistible, and I couldn’t pass up the chance to join Ocean Spray’s “Bogs Across America” event to explore how Thanksgiving flavors are evolving.
Thanksgiving often leans heavily on tradition, and I’ll still have turkey on my table—some traditions are too good to change. But I was pleasantly surprised by the modern menu Ocean Spray served: glazed ham, Brussels sprouts with breadcrumbs, a cilantro‑brightened cranberry sauce, and a cranberry‑topped cheesecake. The cranberry sauce with cilantro stood out. It wasn’t overpowering; instead, the cilantro added a fresh note that deepened the sauce’s flavor. I went home determined to make my own take on it.
Cranberry sauce is one of the simplest condiments to make, and there’s no reason you can’t prepare more than one version to suit different tastes. The basic method is straightforward: dissolve sugar in water (and some citrus if you like), add berries, simmer until the berries burst and the mixture thickens, then stir in any flavor enhancers. In my Sweet and Spicy version I added minced jalapeño, sweet onion, cilantro, lime juice and zest, and a pinch of sea salt. The result was so good we practically inhaled it with tortilla chips.
Between bites of the sauce with chips, my husband and I agreed it would be amazing on a leftover turkey sandwich, paired with broiled fish, or as a dipping sauce for fried chicken. But we were equally happy just dipping chips into the bowl.
Ocean Spray offers a wide range of cranberry products that can brighten both holiday and everyday meals. Below is my recipe for Sweet and Spicy Cranberry Sauce—easy to make and full of bright, savory heat.
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Sweet and Spicy Cranberry Sauce
Rebecca Lindamood
Pin Recipe
Ingredients
- 3/4 cup water
- 1/4 cup fresh squeezed orange juice
- 1 cup sugar
- 1 bag fresh or frozen Ocean Spray® cranberries 12 ounce
- the juice and zest of 1 lime
- 1 fresh jalapeño stem and seeds removed, minced
- 3 tablespoons minced fresh cilantro
- 1 tablespoon minced sweet onion
- 1/2 teaspoon sea salt
Instructions
- Combine the water, orange juice, and sugar in a medium saucepan over high heat. Stir until the sugar dissolves and bring to a boil. Add the cranberries and return to a boil. Reduce the heat to low and simmer until most berries have burst and the mixture thickens, stirring frequently to prevent scorching.
- Remove the pan from the heat and stir in the lime juice and zest, minced jalapeño, cilantro, sweet onion, and sea salt until evenly distributed. Transfer to a bowl, cover, and refrigerate until ready to serve. The sauce will continue to thicken as it cools.
- Store refrigerated; the sauce keeps well for up to five days.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use.
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If you like this recipe, try these other cranberry ideas
