Cape Gazette

Fat Cat Habanero Cranberry Sauce

By PEPPERS | Dec 27, 2013
Fat Cat Mexican-Style Habanero Hot Sauce


  • 1 cup frozen or fresh cranberries
  • 3/4 cup sugar
  • 1 teaspoon orange zest
  • 1/2 cup freshly squeezed orange juice
  • pinch of salt
  • 1 – 2 tablespoons of Fat Cat Mexican Style Habañero (depending on designed heat level) (click to buy)
  • 1 ounce orange-flavored liqueur, such as Grand Marnier, Cointreau or Triple Sec (optional)



Put all ingredients, except the Fat Cat Mexican Style Habañero, (click to buy) in a pot and bring to a boil.

Let the mixture boil for 10-15 minutes, or until the cranberries have popped open and softened to a jelly-like consistency and all the liquid has dissolved.

At that point, take the pot off the heat and stir in 1 tablespoon of Fat Cat Mexican Style Habañero (click to buy). Test for desired heat level and adjust accordingly.

Sauce will form a jelly-like consistency as it cools.

Can be made 1-2 days in advance and kept in the refrigerator if need be.


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