Spicy Hot Mexican Cranberries
Spicy Hot Mexican Cranberries
We made a similar Cranberry Sauce last year for our Feliz Navidad.
You can find the recipe for our 2019 Cranberries on that post.
Our Spicy Hot Mexican Navidad Cranberries From 2019
You can also find many other Navidad recipes there as well.
Tamale With our Spicy Hot Cranberries
Our Spicy Hot Cranberries with our Grilled Turkey Legs
Julie and Gordon Whann
Our Kitchen Is:
But that did not stop us from creating this excellent addition to any fiesta table.
We doubled the recipe as some pictures may show a larger quantity of ingredients.
The recipe below will make ~9 pints of Spicy Hot Mexican Cranberry Sauce.
7 Bags of fresh cranberries – rinsed well
3 Poblano Peppers – diced
4 Cups water
Zest and Juice of 3 Limes
1/2 Cone of Piloncillo Brown Sugar
1 Tbsp. Sea Salt
1/2 cube of Guava Paste
3/4 Cup Turbinado Sugar
2 1/2 Cups White Sugar
1 Habanero Pepper
1/2 Tbsp. Ground Cinnamon
2 Whole Medium Sized Cinnamon Sticks
3 Tbsp. Hot Sauce (We used Iguana Habanero Pepper Sauce)
We also placed a whole Habanero in each pint jar of our Spicy Hot Mexican Cranberries.
Pictured are the ingredients we used… just not the quantity seen.
Wash your jars well!
Because we are going through home renovations at this writing, we are no dishwasher and we are having to use the laundry room sink as a kitchen sink. So, in order to sterilize the jars I, Julie am washing them in warm soapy water and then Gordon is placing them into hot water to boil so that we can sterilize them that way.
Using boiling hot water, sterilize the jars. I let the jars sit in the boiling water for a good 5 min.
(Otherwise you can just put them through a sterilize cycle in your dishwasher.)
Rinse Your Cranberries
I also looked them over and discarded any that were soft.
The things we do during a pandemic combined with home renovations!
Here you can see we doubled the recipe using two large pots. As the cranberries cook, they will pop and reduce in size by around half. Do not turn on the heat just yet!
Slice your Poblano Peppers in half, then in dice sized pieces and remove the seeds if you want, but we used them in the recipe to obtain/extract their heat. It also makes the cranberry sauce look authentic.
Add the diced Poblano Peppers and some seeds to the pot of cranberries.
Red and Green
Add 4 cups of water to the pot and turn your pot onto medium heat.
Here is the Guava Paste we used.
Place half of the Guava Paste into the pot.
Pictured is the Brown Sugar we used. As you can see we used half in each pot.
Add 2 medium sized cinnamon sticks.
Now, add your Sea Salt to the pot.
Then zest your limes…
Look How Beautiful!
now slice the limes in half,
and squeeze the juice into the pot.
Mix the cranberries and other ingredients well. You will see them start to bubble away.
Then add your Turbinado Sugar to the pot.
Now, add your white sugar to the pot.
As you can see, we like using different sweeteners as they provide a more complex flavor.
Now, add your hot sauce to the mix.
Be sure to taste it so you can adjust the heat of the cranberry sauce. We liked this particular sauce as it gave a nice flavor in addition to the heat that we wanted. Some sauces that we tested were just heat not no flavor.
Be careful with the Habanero’s as they are very hot and their oils will stay on your fingers for ~24 hours, so DO NOT Touch your face or eyes. Just use gloves and you won’t have to worry about them.
Here we diced the Habanero and placed it into a garlic press to quickly mince the Habanero.
Add the Habanero in stages, tasting as you go, mixing the cranberries well before each taste. We also let some time pass as the Habanero’s hot oil will spread throughout the sauce. Once the cranberry sauce is at this stage where most all the cranberries have popped, turn down the heat to a simmer, so as not to burn your ingredients.
We ended up using 1 whole Habanero in this pot of cranberry sauce.
We used our grill’s side burner to heat up the water to use to process the jars, since our oven’s burners were being used to make the cranberry sauce.
Here you can see that we doubled the recipe. Once the cranberries were cooked down, we combined the pots ingredients in order to make room on our stove top.
Here, I am set up to can the jars of cranberry sauce.
We place a whole Habanero in each pint jar to add to the sauce’s heat. We did remove the stem first by cutting it off with scissors. We did not want to pierce the pepper.
Use a large funnel and ladle your sauce up to the fill level marked on the jar.
You can’t fill the jar all the way up as it needs air space to create the vacuum which seals the jar. The space in canning terms is called Head Space.
Now that your jars are filled to the proper height…
using a dampened clean paper towel wipe down the top of the jar until clean. This is easily done as the excess sauce will turn the towel red. The jars need to be clean so the lid will seal properly.
I have my lids soaking in just under boiling water to loosen up the rubber seal. If the water is too hot, you could ruin the seal under the lid.
Using a special magnetized tool, remove a lid and carefully place it on top of the clean jar. Screw a ring on top of the jar to just barely tight. Too tight will not allow the air to escape during the canning process creating a vacuum.
Place your sealed jars into the water and bring to a boil, being sure the jars are submerged. You should see air leaking out of the jars creating a vacuum seal. If not, you may want to carefully loosen the ring and place the jar back into the boiling water.
Boil/Process the jars for 15 minutes.
Remove the jars when done and place on a towel to absorb the excess water. Be careful as any cold water left on a surface will shatter these super heated jars. I once placed the jars on a cutting board after processing them and the water from a jar cooled slightly and ran over the board. I placed a jar on the wet surface and it immediately shattered on me.
As you remove the jars from the boiling water, you should begin to hear the jars lids pop and move down. This is the vacuum being created using the Head Space you made, sealing the jars. This may take some time with the jars as they are not the same. Give it at least 20 minutes. If after 20 minutes the jar hasn’t sealed, remove the ring and discard the lid. Check the Head Space of the jar to ensure you are right on the line and add or remove and sauce if needed. Next, wipe down the jars top surface to ensure there is no debris in the way of the jar’s lid which would prevent a seal. Now, place and new lid on the jar, add the ring to just snug and place the jar back into the pot of boiling water, being sure it is submerged. Process/Boil the jar for another 15 minutes. Hopefully this time the jar will seal. I usually count the pops as I make each batch.
We both hope you and yours will enjoy our Spicy Hot Mexican Cranberry Sauce!
Pulled Pork Nachos for Dinner
(Nachos Con Puerco Desilachado)
We never miss an opportunity to eat Mexican foods as it is one of our favorites. Gordon purchased a lot of pulled pork from the Latin Supermarket and we used it on our nachos many nights before it was gone. 🙂
Tortilla Chips, Refried Beans, Pulled Pork, Queso Cheese, Tomatoes, Black Beans, Chili Powder, Taco Seasoning….
We can’t seem to stop eating our Pulled Pork Nachos. 🙂
If you would like to view our other Mexican blog posts:
Julie and Gordon