Fresh Cranberry-Jalapeño Jelly
I do not remember where I found this recipe, or if I added the jalapeño to it. In any case, in addition to being far superior to commercial cranberry sauces, it is also simple and fun to prepare. If you want more or less heat, simply add more or less jalapeño! It is the perfect complement to the Old California-style Turkey Stuffing and the Mexican-style Roast Turkey.
½ cup water
½ cup sugar
1 cup fresh cranberries
1/4 cup dried apricots, finely chopped
1 small jalapeño, stems and seeds removed and very finely chopped
Grated zest from ½ orange
1. Make the syrup. Cook the water and sugar at a low to medium boil for 5 minutes.
2. Finish the jelly. Add the cranberries, apricots, salt, and jalapeño, and cook them at a low to medium simmer for 6 minutes, at which time the cranberries should be breaking apart. Add the orange peel and continue to cook, stirring, until thick, about 1 minute.