Chili–Citrus Cranberry Smash
Think of this as cranberry sauce with a pulse — bright, tangy, glossy, and just spicy enough to stand up to rich Thanksgiving mains. Whole cranberries simmer in orange juice and maple syrup, then get a small hit of sambal or Aleppo for warm, quiet heat. A gentle smash at the end creates a rustic, saucy texture that still leaves whole berries for pop.
It pairs *perfectly* with the Chili–Maple Charred Citrus Turkey, echoing the citrus and chili notes without overpowering anything else on the plate. And the best part: it takes 10 minutes and uses pantry ingredients you already have.
For a full modern Thanksgiving spread, serve this cranberry smash alongside the Citrus–Parmesan Brussels Sprouts, the Hot Honey Cornbread Panzanella and Classic Rustic Mashed Potatoes.
Ingredients
- 12 oz fresh cranberries
- 1/2 cup maple syrup
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1–2 tsp sambal oelek or Aleppo pepper
- 1/4 tsp kosher salt
- 2–3 tbsp water (optional, to thin)
- Extra orange zest or chili flakes, for finishing
Instructions
- Start the cranberries: Add cranberries, maple syrup, orange juice, orange zest, chili, and salt to a saucepan. Bring to a gentle simmer.
- Simmer and burst: Cook 7–10 minutes until the berries burst, stirring occasionally. Add a splash of water if it thickens too fast.
- Smash: Use a fork to gently smash about half the berries for a rustic, glossy texture.
- Finish: Taste and adjust with more maple or chili as needed. Remove from heat.
- Serve: Spoon into a shallow bowl, finish with extra zest or chili flakes, and serve warm or room temperature.
Subscribe to PantryJoy
Get our Maple Latte recipe card + 10% off delivered to your inbox.