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If you’re looking for Thanksgiving recipes to spice up your holiday feast, then try this smoked jalapeno cranberry sauce! The smoky flavors of grilled jalapenos combine with the sweetness of homemade orange cranberry sauce for the perfect Thanksgiving side dish.
I’ll be the first to admit – I’m a canned, jellied cranberry sauce devotee. Open up a can of Ocean Spray cranberry sauce, slide the jelly round out on to a serving plate, and give me a fork. That’s how I’ve eaten my Thanksgiving cranberry sauce for the last few decades.
But then I tried making it myself – which is actually incredibly easy to do – and now I’m hooked!
Making your own version of the classic Thanksgiving side dish allows you to experiment with all sorts of flavors for a cranberry sauce that’s truly out of this world! With smoked jalapeños, zesty orange, and bold bourbon maple syrup, this smoked jalapeno cranberry sauce will be the highlight of your holiday feast!
*Planning to smoke your Thanksgiving turkey? Check out two of our favorite smoked turkey recipes – Apple Cider Brined Smoked Turkey and Cajun Smoked Turkey!
Ingredients for Jalapeno Cranberry Sauce
- jalapenos – You’ll need 6-7 whole jalapeno peppers. For a spicier cranberry sauce, leave the seeds and ribs in the peppers. Or for a more subtle, mild heat remove them.
- whole cranberries – You can use the bagged fresh cranberries from the produce department or a bag of frozen whole cranberries.
- orange marmalade and orange juice – Use your favorite brands. The citrus flavors compliment the cranberries wonderfully.
- brown sugar
- maple syrup – Or you can substitute honey or more brown sugar. Adjust the amount of maple syrup based on how sweet you like your cranberry sauce.
- pinch of salt
How to Make Smoked Jalapeno Cranberry Sauce
Step 1: Smoke the jalapeños.
Start by smoking the jalapeños. Simply slice the peppers into coins (seeds and all), and arrange on a wire cooling rack on top of a sheet tray. Place the tray on the pellet grill or smoker and smoke for about 45 minutes to 1 hour at 225°F.
This method will dry out the peppers and give you maximum smokiness. Don’t be surprised if your jalapeños shrivel up to only about 1/3 of their original size.
*NOTE – Because we didn’t remove the seeds or ribs of the peppers, our smoked cranberry sauce was on the spicier side. If you’re serving this as a side dish for a crowd, you may want to remove the seeds and ribs. You can cut off the top of the pepper, and use a paring knife to cut out the inner parts of the jalapeno before slicing into coins.
*Alternate Method for Smoking Jalapenos
If you want a mild jalapeno flavor, then smoke the jalapenos whole on the grill. This will allow you to easily remove the seeds and ribs before dicing and adding the peppers to your cranberry sauce.
Step 2: Cook the smoked jalapeños with the other cranberry sauce ingredients.
Next, add the smoked jalapeños to a large skillet with the other cranberry sauce ingredients, except for the maple syrup which you’ll add in the last step.
There’s really no need to chop up the peppers, because they shrink down so much during the smoking process. *You can see in the photo below how the pepper slices develop a very dark color and shrink quite a bit.
Step 3: Simmer your smoked jalapeno cranberry sauce.
Simmer over medium-low heat until the cranberries burst open and the sauce thickens. As the cranberries cook down, you can also use your spatula to mash them up a bit.
When the sauce is almost done cooking, stir in the maple syrup. You can adjust the amount of maple syrup based on how sweet you like your cranberry sauce.
*NOTE – I used a bourbon barrel maple syrup in my cranberry sauce. The bold bourbon notes added another element of flavor and smoky goodness. If you don’t have it, substitute regular pure maple syrup or honey – but definitely don’t use the fake high fructose corn syrup stuff.
Continue simmering the sauce on low, stirring often, until it has reduced to your desired consistency. Then, remove from the heat and allow to cool before serving.
Can I omit the jalapeños if I want a milder sauce?
Absolutely! This cranberry sauce recipe is fantastic with or without the jalapeños. For less heat without sacrificing the extra flavor, you can also remove the seeds and ribs of the smoked jalapeños. Or, omit the jalapeños completely and add smoke by smoking the whole cranberries on a sheet tray for 2-3 hours before adding to a skillet with the other ingredients.
Can I make this smoked jalapeno cranberry sauce a day in advance?
Yes, the sauce can be made a day in advance and stored in the refrigerator. This is not only practical for planning but also enhances the flavors.
Can I use frozen cranberries for this recipe?
Sure! Just thaw the frozen cranberries in a bowl on the counter for about 1 hour before adding to the skillet.
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And be sure to check out some of our other smoked side dishes for Thanksgiving:
Smoked Jalapeno Cranberry Sauce
Ingredients
- 6 fresh whole jalapeños
- 16 oz bag cranberries, *See notes
- ½ cup orange juice
- ¼ cup orange marmalade
- ¼ cup brown sugar
- ⅛ teaspoon salt
- ¼ cup maple syrup, *See notes
Instructions
- Preheat pellet grill or smoker to 225℉ with your choice of wood or pellets.
- Cut jalapeños in very thin slices, similar to a coin shape. Spread the "coins" out in an even layer on a wire cooling rack set on top of a sheet tray. Smoke the jalapeno slices for 45 minutes to 1 hour, or until they are dried out and turn a dark color. *See notes for less spicy cranberry sauce.
- Add the smoked jalapeno slices to a large skillet over medium heat with the cranberries, orange juice, orange marmalade, brown sugar, and salt. Stir all ingredients together well, and cook down for about 1-2 minutes.
- Reduce the heat to medium-low and simmer the cranberry sauce for about 7-8 minutes, stirring often. The cranberries will burst as they heat, and you can also use your spatula to mash them up a bit.
- When the sauce is almost done cooking, taste for sweetness. Stir in the maple syrup, adjusting the amount if needed. Continue to cook another 2-3 minutes, or until the cranberry sauce has thickened to your desired consistency.
- Remove from the heat and chill in the refrigerator for at least 2 hours before serving.
Notes
- Fresh or frozen cranberries – Either will work for this recipe. If using frozen, allow to thaw in a bowl on the counter for 1 hour before cooking.
- Alternate method for smoking jalapeños – If you want a mild jalapeno flavor, then smoke the jalapeños whole on the grill. This will allow you to easily remove the seeds and ribs before dicing and adding the peppers to your cranberry sauce.
- Maple syrup options – I used a bourbon barrel maple syrup in my cranberry sauce. The bold bourbon notes added another element of flavor and smoky goodness. If you don’t have it, substitute regular pure maple syrup or honey – but definitely don’t use the fake high fructose corn syrup stuff.
- Adjust the sweetness – Taste the cranberry sauce for sweetness before adding the syrup. Adjust the amount of maple syrup if needed.
