Cranberry Burger Sauce with Jalapeño & Dijon
What better thing you can do with excess cranberries than whip them up into burger sauce? Here's the cranberry sauce I always prepare for my burgers.
Equipment
- Small saucepan (1.5-2 quart)
- Wooden spoon or silicone spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- ¾ cup fresh cranberries 75g
- ¼ cup apple cider 60ml
- ¾ teaspoon sea salt
- ¾ teaspoon ground ginger
- 1 medium jalapeño seeded and minced (leave seeds in for more heat)
- 1 tablespoon honey 21g
- 2 tablespoons Dijon mustard 30g
- ¼ cup Greek yogurt plain, 60g
Instructions
- Combine cranberries, apple cider, sea salt, ground ginger, minced jalapeño, and honey in a small saucepan over medium-low heat. Stir gently to combine.¾ cup fresh cranberries, ¼ cup apple cider, ¾ teaspoon sea salt, ¾ teaspoon ground ginger, 1 medium jalapeño, 1 tablespoon honey
- Cook for 10-12 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened enough to coat the back of a spoon. You'll hear the berries popping — that's your signal they're breaking down.¾ cup fresh cranberries
- Remove the saucepan from the heat and let it sit for 1 minute. Stir in the Dijon mustard and Greek yogurt until fully incorporated and smooth. Taste and adjust salt if needed. Serve spooned over your favourite burgers.2 tablespoons Dijon mustard, ¼ cup Greek yogurt
Notes
Storage: Refrigerate in an airtight container for up to 5 days. The sauce thickens when cold — reheat gently on the stovetop with 1-2 teaspoons of water, stirring until loosened (about 2 minutes).
Freezing: Not recommended — the Greek yogurt breaks down on thawing and the texture turns watery.
Make-Ahead: Prepare up to 5 days in advance. Reheat on the stovetop over low heat with a splash of apple cider or water.
Substitutions: Swap honey for maple syrup for a vegan-friendly version (use coconut yogurt in place of Greek yogurt). Use serrano pepper for more heat or remove jalapeño seeds for less.
Pro Tip: Always stir in the Dijon mustard and Greek yogurt after removing the saucepan from the heat. Residual warmth incorporates them smoothly — active heat will cause the yogurt to split and turn grainy.
Nutrition
Serving: 1servingCalories: 31kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.4mgSodium: 350mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 37IUVitamin C: 5mgCalcium: 15mgIron: 0.2mg
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