Cranberries with hot pepper jelly

Yield: 8 Servings

Measure Ingredient
½ cup Sugar
¼ cup Water
12 ounces Fresh cranberries
½ cup Hot pepper jelly
1 \N Jalapeno; or to taste (mince jalapeno)

Place sugar and water in a medium saucepan and heat over medium heat, stirring constantly, until sugar dissolves. Add cranberries and cook, stirring occasionally, until cranberries pop and syrup thickens slightly, about 5 minutes. Add pepper jelly and minced jalapeno and stir until well blended. let cool completely, then refrigerate until cold. (Can be stored in refrigerator up to 1 week.) Transfer to serving dish and serve cold.

Per serving: 70 Calories; 0g Fat (1% calories from fat); 0g Protein; 18g Carbohydrate; 0mg Cholesterol; 1mg Sodium Recipe by: Good Food

Posted to MC-Recipe Digest V1 #854 by shade <liveoak@...> on Oct 20, 1997

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