Cranberry-Chili Sauce

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We're all familiar with the salty/sweet combination. You know, salted caramel, chocolate-dipped pretzels and the like. But let's talk about the sweet and spicy combination -- one of my favorites!

This Cranberry-Chili Sauce is by no means a new invention, and it's certainly not fancy. Goodness, though, it's tasty!

 You'll find plenty of recipes for a million variations all over the interwebs. In fact, I've made a few of the variations myself and have always been impressed. The cranberry-chili combination just works. 

I realized, however, that simplicity always wins. And really there's no need for extra sugar, as many of the recipes include.

So here's my adaptation of this popular sauce -- all three ingredients (yep, just three)! 

It's great with cocktail meatballs, little smokies, pulled pork or shredded chicken (for a BBQ-style meal!). For vegetarians out there, I imagine this would be a great sauce for basic cubed, fried tofu!

Cranberry-Chili Sauce
Adapted from Very Culinary

1 - 14 oz. can jellied cranberry sauce
1 - 12 oz. bottle chili sauce
1/2 cup ketchup

In a medium saucepan over medium-high heat, whisk together all three ingredients. Bring to a low simmer, stirring frequently. Cook until very well combined and smooth - about 10 minutes. Pour over cooked meatballs, lil smokies, any meat or vegetarian protein.

Yield: This sauce was just right for 1.5 pounds of meatballs -- but I like a lot of sauce. You could easily use this same recipe for two pounds.

*You can cook this in the slow cooker. Simply whisk ingredients, pour into slow cooker and add desired meat. You would then follow the recipe/instructions for your meat choice. 


  1. This sounds so good! It would be a great recipe for all the leftover cranberry sauce my family usually has after Thanksgiving. :) I love the idea of using it with meatballs!

    1. YES! A delicious way to use Thanksgiving leftovers indeed. :)

  2. Loved this idea and decided to give it a version a try.... I made it with chicken!


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