Cranberry Jezebel Sauce is a fun and tangy mix of cranberries, pineapple, and a kick of mustard. It’s perfect for dressing up your holiday meals or enjoying with cream cheese and crackers!
This sauce is a crowd-pleaser, and it adds a lovely pop of color to your table. It’s so easy to whip up that even I can do it without a mess. You’ll impress your guests for sure! 🎉
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are great, but frozen ones work too! They save time and are available year-round. Just remember to rinse them well before use.
Pineapple: For this sauce, I recommend using crushed pineapple for its sweetness. If you’re avoiding pineapple, try using diced peaches or applesauce as a substitute for a different fruity touch!
Dijon Mustard: This adds a nice tangy flavor. If you’re looking for something milder, you can use yellow mustard or omit it for a sweeter sauce.
Onion and Green Bell Pepper: These are optional but add great texture and depth. If you’d rather skip them, just adjust the spices to your taste; maybe add a bit more cinnamon for warmth!
How Do I Achieve the Right Sauce Consistency?
Getting the right thickness for your Cranberry Jezebel Sauce is key for a great texture. Here’s how to do it:
- Start cooking the cranberries over medium heat until they pop, about 5-7 minutes. This releases their natural pectin, which helps thicken the sauce.
- Keep stirring as you add in the pineapple and other ingredients. This keeps everything blended and prevents sticking.
- Let it simmer on low heat for 10 minutes. This extra cooking time allows the flavors to meld and the sauce to thicken.
- Cool it down! The sauce thickens even more once it cools, so don’t worry if it seems a little runny when it’s hot. Just let it chill before serving!
Follow these tips, and you’ll have a fabulous sauce that everyone will love!
Cranberry Jezebel Sauce
Ingredients You’ll Need:
- 12 oz fresh or frozen cranberries
- 1 cup crushed pineapple, drained (reserve juice)
- 1/2 cup granulated sugar
- 1 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 1/4 cup reserved pineapple juice (from crushed pineapple)
- 1/4 cup chopped green bell pepper (optional for a little texture)
- 1/4 cup chopped onion (optional for depth)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
How Much Time Will You Need?
This delicious sauce takes about 20-25 minutes to make. You’ll spend roughly 10 minutes prepping and then around 15 minutes cooking. Plus, let it cool and chill in the fridge before serving, which could take a couple of hours if you have the time. It’s worth the wait!
Step-by-Step Instructions:
1. Cook the Cranberries:
Start by grabbing a medium saucepan and placing it on the stove over medium heat. Toss in the cranberries, granulated sugar, and reserved pineapple juice. Stir everything together and let it cook until the cranberries begin to pop, which should take about 5-7 minutes. Enjoy the beautiful sounds of bursting berries!
2. Mix in Other Ingredients:
Once the cranberries are popping, it’s time to add in the crushed pineapple, Dijon mustard, and apple cider vinegar. If you’re feeling adventurous, throw in the chopped green bell pepper and onion, too. These will add a nice crunch and flavor!
3. Add Spices:
Now, sprinkle in the ground cinnamon, ground cloves, and a pinch of salt. These spices will give your sauce that delicious, warm flavor. Stir everything until well combined.
4. Simmer:
Reduce the heat to low and let the sauce simmer for about 10 minutes. Give it a stir occasionally. This simmering time helps all the flavors meld together and thickens the sauce nicely.
5. Cool and Chill:
Once the time is up, remove the saucepan from the heat. Allow the sauce to cool down to room temperature; it will thicken more as it cools. Then, transfer the sauce into a serving bowl and refrigerate it until you’re ready to serve. It’s perfect when served chilled or at room temperature!
6. Serve and Enjoy:
Your Cranberry Jezebel Sauce is now ready to shine! Serve it alongside roasted meats, or enjoy it as a tasty spread over cream cheese with crackers. Everyone will love the sweet, tangy, and slightly spicy flavors!
Enjoy this festive sauce that’s sure to be a hit at your next gathering!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! Frozen cranberries work great in this recipe. Just make sure to rinse and thaw them slightly before cooking to help them break down more easily.
How Long Can I Store Leftovers?
You can store any leftover Cranberry Jezebel Sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving again!
Can I Make This Sauce Ahead of Time?
Yes, making this sauce ahead of time is a fantastic idea! You can prepare it 1-2 days in advance. Just store it in the fridge, and the flavors will meld beautifully over time.
What Can I Serve This Sauce With?
This tangy sauce is perfect alongside roasted turkey, ham, or chicken. It also pairs wonderfully with a cheese platter, especially when spread over cream cheese with crackers!
