Yield: 1 servings
|1||Bag; (12 ounces) cranberries (3 cups)|
|¼ cup||Cider vinegar|
|1 teaspoon||Mustard seeds|
|½ teaspoon||Ground black pepper|
|1||Pickled jalapeño chile; minced|
Good Housekeeping magazine
Yields: 2 cups
1. With vegetable peeler, remove peel from lemon in 1-inch-wide strips. Cut strips crosswise into very thin slivers. Wrap and refrigerate lemon.
2. In 2-quart saucepan, heat all ingredients to boiling over high heat.
Reduce heat to medium-low and simmer, covered, until most of the cranberries pop and mixture thickens slightly, about 5 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours. Or, spoon into an airtight container and refrigerate up to 4 days.
Posted to CHILE-HEADS DIGEST by RADiMenna@... on Nov 20, 1998, converted by MM_Buster v2.0l.