Southwestern cranberry sauce

Yield: 1 servings

Measure Ingredient
1 medium Lemon
1 \N Bag; (12 ounces) cranberries (3 cups)
½ cup Honey
¼ cup Cider vinegar
1 teaspoon Mustard seeds
¼ teaspoon Salt
½ teaspoon Ground black pepper
1 \N Pickled jalapeƱo 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.

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