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Richard’s Jambalaya Cranberry Sauce – Recipe

What I like to do this time of the year is collect a bunch of bags of fresh cranberries and store them in the freezer. I use them throughout the year to put in protein shakes and although I use them pretty regularly I still wind up with several bags left over for the Holidays.

Richard’s Jambalaya Cranberry Sauce – Recipe

new orleans jamabalaya cranberry sauce

This Jambalaya Cranberry Sauce from New Orleans is one of the best sauces you can make. Use it on Thanksgiving and throughout the year!

Right before Thanksgiving I like to make me a mess of this cranberry sauce. I make enough for Turkey Day and there’s lots left over for, well, leftovers. And then what’s left from the batch I make, which I guess is about a half quart I can use on sandwiches and as a little side glop on the plate with whatever I’m eating. This stuff goes a long way. In fact, I still have a whole tub leftover from last year in the fridge and because it’s so acidic it doesn’t go bad. In fact, that year old batch tastes like I just made it. Yumidy yum yum yum yum.

I don’t like to use a lot of sugar, makes it TOO sweet, so I add a little bit at a time till it gets to where I like it. And you have to give it a day after you make it before it tastes really good. Always better to leave it just a little on the tart side while it’s still warm then wait till it’s cold in the fridge before deciding if you need more sweetener. Then you can just heat it up again and add more sugar or honey. This year I used one of those alcohol sugars (Swerve) in addition to the sugar and honey. You can also use Splenda.

2 bags cranberries (usually 10 oz)
3 cups sweetener – honey, sweetener, sugar, turbinado sugar (start with this you might have to add more)
2 oranges – one whole with peel, one without peel
1 tabls. lemon juice
1 cup apple cider vinegar
2 tsp ground cinnamon
1/4 tsp ground cloves
1 cup raisins
1/4 tsp salt
1/4 tsp chili powder
2 shakes cayenne pepper
3 packages unflavored gelatin
2/3 cup walnut or pecan pieces (optional)

Rinse cranberries and put in large pot on stove, turn it on low heat. Remove the seeds from one whole orange, best to use navel, and put the whole thing in a food processor till it’s, well, processed. Then add the peeled orange and process that too. Add this to the pot.

Add all of the other ingredients except for the gelatin. I like to do 2 cups honey and one cup sugar. Simmer the pot for about 40 minutes or so stirring occasionally. Then add the gelatin and stir for a minute or so till it’s all mixed up. Taste it and see it it is sweet enough for you. Initially the taste might be sweet enough then on the back of the tongue you’ll sense a sourness from the orange. This in more pronounced when it is warm and almost undetectable when chilled. So add more sweetener with caution.

Transfer the sauce to some plastic tubs and put in fridge. After it’s chilled taste it and see if you want to add more sweetener.

This could be the best cranberry sauce you’ve ever had. Oh yeah, babe!

Leave a COMMENT. Tell us what you think.

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Posted in New Orleans Food, New Orleans Recipes.

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  • Kris

    Regarding your Jambalaya Cranberry Sauce, don’t you need to add some water when you simmer the cranberries?? Can’t wait to try this!!

  • Richard Bienvenu

    No, you do not need water, the oranges and vinegar provide all the liquid you need. Also, you need to determine the sweetness of it when you are done, and you might have to add more depending on how you like it. Have others in your family taste it as well.

    Remember that it’s going to taste different warm as opposed to cold or room temp when you serve it, so take that into consideration as well.

    I make several batches of this and can it in 8 oz canning jars and give them as Xmas gifts with a fancy label I make on my computer.

    Let me know how you like it!



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