Saturday, November 19, 2011

Hint of Jalapeño Cranberry Sauce

My friend, Scott, has recently been diagnosed with the need to eliminate wheat products from his diet.  I am feeling all kinds of sorry for him with the upcoming feast season.  However, this little treat eaten upon rice crackers may just make him forget all about the stuffing he isn't eating.  In fact, he may never go back to stuffing again!

So, here it is:

Hint of Jalapeño Cranberry Sauce

1 1/2 cups of water
2, 12oz bags of cranberries, rinsed
2 scant cups of sugar
10 large jalapeños, seeded and finely diced (about 2 cups)

Put all of the above into a heavy bottomed pot and bring to a boil.  Reduce to simmer for 15 minutes.  Cranberries will burst and mixture will thicken.

Ladle into sterilized half pint jars. Wipe rims clean. Use sterilized lids and rings to seal. Process in water bath for 10 minutes.  Makes about 6 half pints.

**If you are planning to eat it up within 2 weeks there is no need to process, just refrigerate. 

This is nice as a side sauce, great over cream cheese with crackers or veggies, and wonderful as a sandwich spread on turkey or ham sandwiches!

Happy Holidays my friend.  Enjoy the season!