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.
No comments:
Post a Comment