Texas-Style Cranberry Orange Sauce (with Jalepenos)

Growing up, cranberry sauce was not the most popular item on the Thanksgiving table (and I know my sisters are laughing right now because they know what I mean...), but since it is a staple in most people's homes on Thanksgiving, I thought it would be appropriate to create an easy yet delicious recipe for all of you that are looking for something a little different this year.

This is a pretty typical cranberry orange sauce that is a snap to make, but as they say in Louisiana, I added a little Lagniappe (meaning "a little something extra" and pronounced Lan-yap) and spiced it up--Texas-style--by adding a jalepeno. I hope you like my version!

Ingredients
12 oz. fresh cranberries, rinsed
1 orange, zest and juice
1 cup water
1 cup Splenda (or sugar)
1 jalepeno, seeded and minced
Pinch of salt

In a medium sauce pan over medium high heat, pour in cranberries, water, sugar, orange juice and orange zest stirring to combine. Bring just to a boil and reduce heat to medium low and cook for five to seven minutes. Cranberries will begin to burst and the liquid will thicken. Remove from heat and stir in salt and jalepeno. Allow to cool, then transfer to a bowl and chill in the refrigerator until ready to serve.

Enjoy!