Beazell's Cook Book

Cranberry Jalapeno Glaze or Dipping Sauce

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Cranberry Jalapeno Glaze or Dipping Sauce  




1 bag fresh or frozen cranberry

1 can low-sodium chicken stock

2 cups orange juice

3 large jalapenos, seeds and ribs removed and finely minced

1 cup brown sugar

1 teaspoon Beazell's Cajun Seasoning



Combine the cranberries, chicken stock, orange juice and minced jalapenos in a small sauce pan and cook over medium heat until the mixture just begins to boil.  Reduce heat and simmer for 20 to 30 mixtures while stirring periodically.

Strain the cranberry mixture, reserving the liquid.  Set aside the cranberry and jalapeno solids that remain. Return the liquid to the sauce pan, stir in the brown sugar and Beazell’s Cajun Seasoning and simmer over low heat allowing the mixture to reduce by almost half.  Remove from the heat and allow it to cool.

This glaze goes well with ham, pork chops, chicken or turkey and also as a dipping sauce for fried fish and shrimp.

The cranberry and jalapenos solids are very nice mixed with a small jar of pineapple preserves or orange marmalade and served over cream cheese served with crackers.


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