Cranberry Jalapeño Salsa

Cranberry jalapeño salsa is the perfect blend of spicy and sweet! You can serve it without cream cheese but I highly recommend it to lighten up the strong flavors from the salsa. This cranberry jalapeño salsa is great to make the night before as letting the salsa sit overnight helps all of the flavors combine and allows the cranberries to macerate.

Preparation: 20 min. + overnight chilling
Yield: 2 c. salsa

Cranberry Jalapeño Salsa
6 oz. fresh cranberries
1/2 large jalapeño
100g granulated sugar
1 tsp. dried chopped green onions
Zest from 1 lime
Juice of 1/2 lime (~1 tbsp.)
8 oz. cream cheese


Cranberry Jalapeño Salsa
Dice the cranberries and jalapeno, or combine them in a food processor until they are roughly chopped. Mix in the sugar, green onion, lime zest and lime juice. Place into an airtight container and leave to sit overnight in the fridge.

To serve: Either serve alongside cream cheese or place the salsa on top of the cream cheese. Works best with the cracker of your choice!

This salsa will keep in an airtight container in the fridge for up to one week.

If you make this recipe I would love to see it! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!

This recipe is adapted from The Girl Who Ate Everything. Check out her recipe here!

Sweet Bread Rolls

These Sweet Bread Rolls are sure to satisfy your bread cravings this holiday season! The addition of honey and butter to these sweet bread rolls gives them the perfect balance of soft, fluffy, and sweet. This recipe yields 12 small sweet bread rolls and is perfect for a small dinner.

Preparation: 2 hours (includes proofing)
Bake time: 15 minutes
Yield: 12 small rolls

Thanksgiving Sweet Rolls
1/3 c. water, heated to 105F
1/4 c. milk (1%, 2% or whole)
7g honey
2 tsp. active dry yeast
240g all purpose flour (2 c.)
1/2 tsp. salt
50g honey
58g unsalted butter, cut into 16 pieces and at room temperature (4 tbsp.)
1 egg (for egg wash)


Thanksgiving Sweet Bread Rolls
Heat the water in a microwave-safe measuring cup for 30 seconds or until the mixture reaches 105F (41C). If the mixture is too hot, wait until it cools down before moving on to the next step.

Mix 7g of honey into the warmed water, along with the yeast. Leave the mixture for 5-10 minutes, until it begins to expand and foam.

In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour. salt, and milk. Once the yeast mixture begins to foam, add it in to the flour. Begin mixing the dough on low speed until all of the flour has been combined with the liquid, approximately 2 minutes. Add in the remaining honey and knead on a medium speed for approximately 1 minute.

With the mixer on medium speed, begin adding in the butter 2 pieces at a time. Wait 30 seconds after adding in the butter to add in the next 2 pieces of butter. This process should take 4 minutes total. Once the butter has been fully incorporated with the dough, continue kneading on medium speed for 3 minutes.

Take the dough out of the mixing bowl and spray the bowl with nonstick cooking spray. Place the dough back into the mixing bowl, cover loosely with a cloth, and leave to rise in a warm environment for approximately 1 hour, until doubled in size.

Grease a 9×9″ baking dish with nonstick cooking spray.

Once the dough has doubled in size, punch the dough down to release excess air. Divide the dough into 12 equal-sized pieces (~40g per roll) and roll into a tight ball. Place each roll spaced out into the prepared 9×9″ baking dish. Cover the rolls loosely with a cloth and leave to rise in a warm environment for approximately 30 minutes, until doubled in size.

Preheat the oven to 375F (190C). In a small bowl, beat an egg. Brush the egg lightly on top of each of the rolls prior to baking. Place the rolls in the oven to bake for approximately 15 minutes, or until the tops are golden brown. To be safe, you can check the temperature of the rolls, which should be approximately 190F (88C). Serve with butter and enjoy!

These sweet bread rolls will be best enjoyed on the day that they are baked, but will last in an airtight container stored at room temperature for up to 2 days after baking. Enjoy!

If you make this recipe I would love to see your results and know what you think! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!