Southwestern cranberry sauce

1 servings

Ingredients

QuantityIngredient
1mediumLemon
1Bag; (12 ounces) cranberries (3 cups)
½cupHoney
¼cupCider vinegar
1teaspoonMustard seeds
¼teaspoonSalt
½teaspoonGround black pepper
1Pickled jalapeƱo chile; minced

Directions

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.