The clean, fruity chili flavor of our Mexican-Style Habanero sauce makes it — in our opinion — our most versatile product for cooking, whether it’s in desserts, drinks, main dishes, sides and more. So when we were challenged to put together a holiday-themed dish, our first thought was the include our Mexican-Style Habanero into traditional cranberry sauce. The tart-sweet combination of flavors already found in regular cranberry sauce felt like a natural match to the punch of our sauce, and when mixed together the two parts create the same sort of magic that’s found in our popular Vanilla Ice Cream with Habanero-Mixed Berry Coulis recipe.
What’s neat here is that, like in that dessert recipe, the heat quotient has to fight with the sweeter elements found in the cranberry sauce before it appears, making it more of a complex building sensation (an afterburn effect, if you will)) as opposed to an immediate punch. For a more direct kick, simply add more sauce.
And feel free to double or triple the ingredient quantities to make a bigger batch. We can’t wait to have this on sandwiches the following day.
Here’s what we did:
1 cup frozen or fresh cranberries
3/4 cup sugar
1 teaspoon orange zest
1/2 cup freshly squeezed orange juice
pinch of salt
1 – 2 tablespoons of Fat Cat Mexican-Style Habanero (depending on designed heat level)
1 ounce orange-flavored liqueur, such as Grand Marnier, Cointreau or Triple Sec (optional)
Put all ingredients, except the Fat Cat Mexican-Style Habanero, in a pot and bring to a boil.
Let the mixture boil for 10-15 minutes, or until the cranberries have popped open and softened to a jelly-like consistency and all the liquid has dissolved.
At that point, take the pot off the heat and stir in 1 tablespoon of Fat Cat Mexican-Style Habanero. Test for desired heat level and adjust accordingly.
Sauce will form a jelly-like consistency as it cools.
Can be made 1-2 days in advance and kept in the refrigerator if need be.