- 12 ounces fresh or frozen cranberries
- 1 cup water
- 1 cup white sugar
- 2 fresh jalapeno peppers, seeded and minced
- 3 teaspoons lemon juice
- 1/2 cup sherry
- Rinse berries in cold water; drain.
- In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
- Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
03/15/2017
recipepes.com
Cranberry Sauce with Jalapeno Peppers, recipe
PT15M
PT1H
5
455 calories
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