Sunday, January 08, 2006

Cranberry Jalapeno Sauce


12 ounces cranberries, fresh or frozen
1 orange
2 tablespoon 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 of liquid. Combine the berries, grated orange peel, juice and water, tequila and sugar in a large nonreactive pot and bring it to a slow boil, stirring occasionally as the sugar dissolves. Trim the jalapeno, discard the seeds and chop it finely. When the berries begin to pop, add the chopped jalapeno and boil everything together for about 5 more minutes, stirring with a long wooden spoon. If the sauce seems too thick, add a little more water. Remove the sauce from the heat and allow it to cool, stirring now and again to prevent a skin from forming. Spoon it into a pretty dish and chill if you like. This delicious, slightly spicy sauce is perfect alongside tamales, with cheese stuffed crepes or any similarly rich flavored dish or even with your Thanksgiving turkey.


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