Cranbanero Sauce

For the bold and adventurous diner this Thanksgiving, I’m republishing my recipe for Cranbanero Sauce, a fiery version of the classic condiment. If you like hot food, and grandma’s lumpy gravy just isn’t doing it for you, try this.

  • Buy a standard 12-ounce bag of cranberries.
  • Put cranberries, sugar, and water in pot according to directions on bag. (Personally, I usually reduce the amount of sugar by a few tablespoons, but it’s up to you.)
  • Cranbanero Sauce IngredientsHalve eight habanero (or scotch bonnet) peppers. Remove stem, seeds, and veins. It’s important to halve them, not chop them, or you won’t be able to remove them easily. The sauce will go beyond pleasantly searing and become truly blistering. Wear rubber or latex gloves while handling the habaneros. Leave them on when you wash your knife and cutting board. Trust me on this.
  • Put peppers into pot with rest of ingredients and simmer till sauce thickens. Stir a few times to keep from sticking.
  • Cranbanero SauceRemove habanero halves. Make sure you get all 16 halves.
  • Cool. Strain if you like, or leave the whole cranberries for more texture. Serve, with appropriate warning.
  • You can experiment with adding orange juice instead of plain water. Habaneros complement fruity flavors well.

This is a great spread for turkey sandwiches the day after Thanksgiving, too. Just make sure to label it when you put it in the fridge so you don’t incinerate the unsuspecting. Enjoy!

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