Cranberry Sauce with Jalapeno

I planned to try a variation of this Jalapeno Cranberry Sauce as soon as I saw it in Food Network Magazine. Love me some 'penos, and as always, I cleaned them really well, so mine is all pepper flavor, not a ton of heat. Want more heat? Leave some of the membrane and seeds, you know your crowd:@) There is an extra pop of flavor, and I'm thinking this would be ~amazing~ with leftover turkey sandwiches. 

I do think this is best the day it's made.

Recipe is easily halved.

Want more ideas? I have a Cranberry Sauce round-up here. Pumpkin spice, tangerine chutney, slow cooker with bay leaf, cranberry strawberry jello mold, and Barbie's jellied cranberry:@)

Jalapeno Cranberry Sauce-adapted from Food Network Magazine

1 C sugar

1 Tblsp grated ginger-I used 1/2 tsp ginger powder

1-2 jalapenos, seeded and diced

zest and juice of an orange-I used 2 mounded Tblsp orange juice concentrate

12 oz fresh or frozen cranberries, washed and picked through

zest of small lemon, plus 1 Tblsp juice

Pinch Kosher salt-I forgot to add this

1. Heat sugar, ginger, jalapeno and orange over medium heat, bring to simmer and cook for 2 minutes.
2. Add cranberries and cook until they pop, about 10-20 minutes. I used a potato masher. If it looks too dry add a little water, I did not need to.
3. Remove from heat, stir in lemon zest and juice, add pinch of salt and let cool completely.

Eat well and have a happy day :@)