Cranberry Sauce with Jalapeno Peppers You Have To Try

Wednesday, February 23, 2011

Cranberry Sauce with Jalapeno Peppers

"A fantastic recipe with a hint of HOT for fowl or turkey. Use warning while handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash palms very well after coping with, the usage of white vinegar or a mixture of water and bleach to eliminate the pepper's warmness."

Ingredients :

12 oz clean or frozen cranberries
1 cup water
1 cup white sugar
2 sparkling jalapeno peppers, seeded and minced
3 teaspoons lemon juice
1/2 cup sherry

Instructions :

Prep : 5M	Cook : 4M	Ready in : 20M

Rinse berries in cold water; drain.
In a saucepan, stir together water and sugar till the sugar has dissolved and are available to a boil. Stir within the cranberries, jalapeno peppers and lemon juice; go back the combination to a boil. Reduce warmth and simmer lightly for 10 minutes; stirring once in a while.
Stir lemon juice and sherry into the mixture until blended. Remove the pan from warmth and allow the mixture to cool completely at room temperature. Refrigerate the cooled aggregate in a pitcher field with lid until you're geared up to serve.

Notes :

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