Cranberries with hot pepper jelly
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ¼ | cup | Water |
| 12 | ounces | Fresh cranberries |
| ½ | cup | Hot pepper jelly |
| 1 | Jalapeno; or to taste (mince jalapeno) | |
Directions
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