Cranberry Jalapeno Sauce

posted by Cindy 05-26-98 6:10 PM 

Cranberry-Jalapeno Sauce
Categories: Condiments 
Yield: 2 Cups 

12 oz. Cranberries, fresh or frozen 
1 Orange 
2 tbl. Tequila 
1/2 cup Sugar 
1 medium Jalapeno pepper 

Rinse the berries and discard any that are brown and soft.  

Finely grate the zest only of the orange peel, then cut the orange in half 
and squeeze out the juice.  Add enough water to the orange juice to make one cup liquid.
Combine the berries, grated orange peel, juice and water, tequila, and 
sugar in a large non-reactive pot, and bring it to a slow boil, 
stirring occasionally as the sugar dissolves. 

Trim the jalapeno, discard seeds, and chop finely.

When berries begin to pop, add the chopped jalapeno and boil everything together for about 5 minutes, stirring with a long wooden spoon.
If the sauce seems too thick, add a little more water.  Remove from heat and allow to cool, stirring occasionally to prevent skin from forming.

Chill, if desired.

Serve along side tamales, cheese-stuffed crepes, or similarly rich-flavored dish, or with Thanksgiving turkey.

Source:  "The New Vegetarian Epicure" by Anna Thomas


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