This easy to make homemade spicy cranberry mango sauce recipe is made with fresh cranberries, mango, spicy hot peppers, brown sugar, cinnamon, orange or passion fruit juice, and cilantro. This is my take on how you would convert a classic Thanksgiving cranberry sauce into a South American hot sauce or ají sauce. In fact, when you taste this cranberry sauce it will probably remind you of Ecuadorian tree tomato hot sauce.
I usually remove the seeds and membranes of the hot peppers so that the sauce is spicy but not too hot for the kids –in full disclosure my kids really like spicy sauces and always ask for some hot sauce to accompany their main meals. I used to make this cranberry mango sauce using jalapeños; however lately I’m loving the sweetness and spicy flavor of mixing mild fresno peppers and habaneros (sees and veins removed).
My husband isn’t a huge fan of cinnamon, so I used to omit it, but in the past years I’ve been sneaking it in and I love the touch of flavor it gives the sauce. Instead of water I use either orange juice or passion fruit juice. This cranberry mango sauce will go great with turkey, but also with pork, chicken or duck dishes.
Spicy cranberry mango sauce
- 2 cups of fresh whole cranberries
- 2 small mangoes (or 1 large) peeled and diced
- 1-2 hot peppers, Red fresno & Habanero seeds and membranes removed, diced
- 3/4 cup of brown sugar adjust to taste
- 1-2 sticks of cinnamon
- ½ cup passion fruit or orange juice
- 2 tbs finely chopped cilantro
- Combine the cranberries, diced mango, diced hot peppers, brown sugar, cinnamon sticks, and fruit juice in a small pot.
- Cook over medium high heat until the sauce starts to boil. Cook on high for 5 minutes.
- Reduce the heat and cook for another 10 minutes.
- Let the sauce cool down. Serve with the freshly chopped cilantro.