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Tuesday, November 25, 2008

Cranberry and Jalapeno Sauce

Last Saturday we went to a holiday gathering with my co-workers and had a traditional Thanksgiving dinner with all the fixings. So, we decided that we would do something a little nontraditional for our Thanksgiving meal. I won't give away the surprise yet. I can tell you that there will be turkey, sweet potatoes, and pumpkin pie. Tonight, I made our cranberry sauce. It is very telling as to what the rest of our meal might look like. 

Cranberry and Jalapeno Sauce
12 ounces fresh cranberries
zest of 1 orange, finely grated
juice of 2 oranges
2 tablespoons tequila
1/2 cup sugar
1-2 jalapeno peppers, seeded and finely minced
Instructions: Makes about 1 1/2 Cups
Add enough water to the orange juice to make one cup of liquid.
Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapenos and cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.

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