I make double the recipe because I like to have it for leftovers. I put it in sandwiches or over my granola, yogurt and fresh fruit. I make the cranberry sauce 2 days before. I like to give the cranberry mixture a chance for the all the flavors to combine.
Serves 8 to 10


  • ½ cup chopped walnuts, toasted
  • 2 Tbsp. canola oil
  • 2 Tbsp. shallots, chopped small
  • 1 medium jalapeno pepper seeded and chopped small
  • 1 package (12 ounces) fresh cranberries
  • 1 cup granulated sugar
  • 1 cup fresh orange juice
  • 1 cinnamon stick
  • 1 Tbsp. fresh mint, finely chopped
  • 1 Tbsp. orange zest


Preheat the oven to 375°F. Lightly grease a glass pie plate.

Toast the walnuts first starting with a cold, dry pan. Turn the heat to medium and shake the pan back and forth like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five minutes. Set aside.

Heat a medium saucepan on medium high heat for 1 minute, add the canola oil and the shallots, sauté for 1 minute, add the jalapenos and sauté for 30 seconds. Add the cranberries, sugar, orange juice, and cinnamon stick and bring to a boil over high heat. When the cranberries start to boil lower heat to medium cook for 3 to 5 minutes, you will hear them start to pop. Remove from the heat source and let it rest until it comes to room temperature. Add the walnuts, orange zest, and mint. Mix and refrigerate overnight. The cranberries will thicken as they cool. You can add more chopped jalapeños if you like, I like! Serve cold or room temperature.


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