SPICY CRANBERRY SAUCE

INGREDIENTS

 2/3 cup sugar 

 2 large jalapeno peppers,  seeded and finely diced 

 1 tablespoon lime juice

  1/2 teaspoon salt 

 2 tablespoons finely chopped fresh ginger

  12 ounces fresh cranberries

 Place sugar, lime juice and 1/2 cup water in a saucepan over medium-high heat. Stir to dissolve sugar; and simmer 2 minutes. Add jalapenos, salt and cranberries, and bring to a boil. Reduce heat to medium and cook, stirring occasionally, for about 15 minutes. Cranberries will have "popped" and there should be very little liquid left. Let cool and taste. Add more peppers or some cayenne if desired. 

This can be stored in the refrigerator for up to 2 weeks. 

 

Baked Olive Brie

 Put this tapenade on the brie and bake it till soft

·         Olive Tapenade

1 cup pitted black olives
1 cup pitted green olives
1 clove garlic
1 tsp capers
1/4 cup roasted pepper

1/4 cup crumbled feta cheese

Olive oil as desired, optional

Place in bowl of a food processor and pulse until garlic is chopped. Add feta cheese and stir to mix. If you like, add some olive oil.

Serve with crackers or small toasted rounds of french bread.

I put any leftovers back into the olive jar and refrigerate.