Spicy Jalapeno Cranberry Sauce
Published November 3, 2019 • Updated February 3, 2026
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Sweet and spicy cranberry sauce is the perfect addition to roasted turkey at Thanksgiving. This recipe is sugar-free and low-carb, so you won't have to miss out on the delicious holiday traditions.
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Ingredients
12 oz fresh cranberries -
1 cup water
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1/2 cup erythritol or monk fruit
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1 jalapeno, minced
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1 cinnamon stick
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3 to 4 whole cloves
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1/2 lime, juiced
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1/4 teaspoon cayenne pepper (optional)
Step by Step Instructions
Step by Step Instructions
Get a saucepan
In a saucepan, add cranberries, water, sweetener, minced jalapeno, cinnamon stick and cloves.
Cook the cranberries
Cook over medium high heat. Bring to a boil and let cook until all the cranberries have popped (about 5 minutes).
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use frozen cranberries instead of fresh ones?
Absolutely! Frozen cranberries work well in this recipe. Just make sure to rinse them under cold water and let them thaw before using.
What can I substitute for erythritol or monk fruit?
You can use other sugar substitutes like stevia or allulose, but the sweetness will differ, so adjust to taste.
How long can I store the spicy jalapeno cranberry sauce?
You can store the cranberry sauce in an airtight container in the refrigerator for up to two weeks. Just give it a good stir before serving!
Is the cayenne pepper necessary for the recipe?
The cayenne pepper adds an extra kick, but it's completely optional. Feel free to omit it if you prefer a milder flavor.
Can I add more jalapeno for extra spice?
Yes, you can definitely add more jalapeno if you like it spicier! Just be sure to taste as you go to achieve your desired heat level.
I don’t know about you, but I love tangy cranberry sauce next to my turkey at Thanksgiving. Traditional cranberry sauces are loaded with sugar or syrups, but I sweeten this with erythritol or monk fruit instead.
You could stop there and just have sweet and tangy cranberry sauce, but I went a step further and added some spice. One minced jalapeno adds a little heat. The combination is fabulous, especially when spread all over the roasted turkey!
One cup of fresh cranberries has 8 g net carbs in it; however, most people don’t eat one cup of cranberries in one sitting. Especially since traditionally cranberry sauce is used as a garnish or condiment on Thanksgiving or the holiday dinner table.
Cranberries are high in Vitamin C, Vitamin A, and Vitamin K. They also contain proanthrocyanidins which are antioxidants.
If you want to punch up the heat even more, consider adding more minced jalapenos or 1/4 teaspoon of cayenne pepper!
This is a holiday side dish that can be made days ahead of time. Store this spicy cranberry sauce in an airtight container in the refrigerator for up to 5 days.
Made a double batch of this on Sunday and it's been on everything this week. The jalapeno and lime combo works on grilled chicken just as well as it does on turkey. Keeps at least 10 days in the fridge, which makes the effort worth it. One tip: fish out the cinnamon stick and cloves while it's still hot (they're nearly impossible to find once it sets). I'd push the cayenne higher next time, but solid as written.
The cinnamon stick thing is real. I've fished them out warm enough times that it's automatic now. And yeah, 1/2 tsp cayenne if you want actual heat (the 1/4 keeps it mild on purpose).
My teenager grabbed a bite before I even plated it and just went 'wait, it's actually spicy?' He did not see that coming from cranberry sauce. Without the sugar dulling it, the jalapeno heat actually lands. I'd add more lime next time but this is going in the rotation.
Ha, cranberry sauce reads sweet so the heat blindsides people. For the lime, squeeze it in right at the end after you pull it off the heat. It loses all the brightness fast if it cooks.
Third batch and I've started pulling back on the cayenne (the jalapeno does enough on its own) and squeezing the lime in right at the end so it doesn't cook off. The sweetness took some adjusting with monk fruit but once I got there the whole thing clicked. Still tweaking but it keeps landing in my rotation.
The lime at the end is right. Fresh citrus cooks off fast and you lose that brightness. And once the jalapeno's in there, yeah, the cayenne starts to feel like too much.