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 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.