RE: [CH] MEXICAN CRANBERRIES
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 14 Nov 2001 09:41:31 -0500
I don't remember when Southern Living first published this recipe, but my
mother started making this cranberry sauce about 10 or 12 years ago (she got
the recipe from Southern Living also). Now that we spend Thanksgiving away
from our families, my wife and I make this cranberry sauce every year
(except we use fresh cranberries). It is absolutely fantastic -- one of the
highlights of our dinner. We make it using our homemade habanero jelly and
it is quite spicy -- but even non-CH's that we have over can't get enough of
it. Similar to the phenomenon we noted while living in NM, where red chile
peanut brittle was very popular....
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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Here's something quick, easy, and a little different for
Thanksgiving....swiped from "Southern Living:"
MEXICAN CRANBERRIES
1 (16-ounce) can cranberry sauce
1 (10 1/2-ounce) jar jalapeņo pepper jelly
2 tablespoons chopped fresh cilantro
....and whatever else you need to "hotten" it up!