Re: [CH] Thanksgiving Chilies #3
Matt Evans (tmattevans@gmail.com)
Thu, 18 Nov 2004 08:53:17 -0500
My wife and I serve spicy cranberry sauce every year at our
Thanksgiving dinner. The attendants are always different (i.e.,
whoever isn't traveling and doesn't have family in the area) but
everyone always loves it. I make cranberry sauce from one bag of
fresh cranberries (using recommended amount of water and sugar and
adding some orange zest) and then while it's still warm, stir in
homemade habanero jelly to taste. Once cooled, stir in some chopped
cilantro. I know it sounds a little funny, but trust me here, OK?
Matt
On Thu, 18 Nov 2004 07:19:08 -0600, Uncle Dirty Dave (Dave Drum)
<xrated@ameritech.net> wrote:
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Hot Cranberry Sauce
> Categories: Fruits, Sauces, Chilies
> Yield: 2 servings
>
> 1 tb Butter
> 1 Jalapeno pepper; cored,
> -seeded and minced *
> 1 Rib celery; trimmed and
> -diced
> 2 tb To 3 tb brown sugar
> 1 1/2 c Fresh cranberries
> Juice of 1 orange (abt 3 tb)
>
> Melt butter in a medium pot. Add the jalapeno and celery; saute over
> medium-high heat for 2 minutes or until tender. Add 2 tablespoons
> brown sugar, cranberries and orange juice. Bring to a boil. Reduce
> heat to medium and cook until the berries pop and the mixture
> thickens and forms a sauce, about 5 to 10 minutes, stirring
> constantly. Taste before removing from heat. If the sauce isn't
> hot-sweet, add the remaining 1 tablespoon brown sugar. Cook for 1
> minute to dissolve the sugar.
>
> * Tester's note: I substituted 1 teaspoon jarred chopped jalapeno
> pepper, which I found in the produce section next to the fresh
> peppers.
>
> Yield: 2 generous servings.
>
> Recipe by cookbook author Bev Bennett.
>
> Printed in St. Louis Post-Dispatch; 17 November 2004
>
> MM Format by Dave Drum - 17 November 2004
>
> Uncle Dirty Dave's Archives
>
> MMMMM
>
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>
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