Cranberry-Jalapeno Martini Recipe

Cranberry-Jalapeno Martini Recipe
Cranberry-Jalapeno Martini Recipe photo by Taste of Home
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Cranberry-Jalapeno Martini Recipe

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I describe this cocktail as slightly tart, a little sassy and completely delicious. I make a big batch when I'm hosting a party because it tends to disappear quickly. Garnish with fresh mint and cranberries for an extra-special touch. —Kelli Haetinger, Virginia Beach, Virginia
Featured In: Holiday Drinks
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min + chilling

Ingredients

  • 1 cup turbinado (washed raw) sugar
  • 1-1/2 cups cranberry juice, divided
  • 1/2 cup fresh or frozen cranberries
  • 1/2 teaspoon chopped seeded jalapeno pepper
  • Ice cubes
  • 6 cups vodka
  • Fresh mint leaves and additional cranberries

Directions

In a large saucepan, combine the sugar, 1/2 cup cranberry juice, cranberries and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sugar is dissolved. Remove from the heat. Cover and let stand for 20 minutes.
Strain, discarding cranberries and jalapeno. Cover and refrigerate syrup for at least 2 hours or until chilled.
For each serving, fill a mixing glass or tumbler three-fourths full with ice. Add 3 ounces vodka, 1 tablespoon cranberry juice and 1 tablespoon cranberry syrup; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Repeat. Garnish with mint and cranberries if desired. Yield: 16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cranberry-Jalapeno Martini in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p41

Nutritional Facts

1 serving (calculated without garnishes): 252 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

  • 1 cup turbinado (washed raw) sugar
  • 1-1/2 cups cranberry juice, divided
  • 1/2 cup fresh or frozen cranberries
  • 1/2 teaspoon chopped seeded jalapeno pepper
  • Ice cubes
  • 6 cups vodka
  • Fresh mint leaves and additional cranberries
  1. In a large saucepan, combine the sugar, 1/2 cup cranberry juice, cranberries and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sugar is dissolved. Remove from the heat. Cover and let stand for 20 minutes.
  2. Strain, discarding cranberries and jalapeno. Cover and refrigerate syrup for at least 2 hours or until chilled.
  3. For each serving, fill a mixing glass or tumbler three-fourths full with ice. Add 3 ounces vodka, 1 tablespoon cranberry juice and 1 tablespoon cranberry syrup; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Repeat. Garnish with mint and cranberries if desired. Yield: 16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cranberry-Jalapeno Martini in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p41

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