Re: [CH] Thanksgiving Chilies #3
Uncle Dirty Dave (xrated@ameritech.net)
Thu, 18 Nov 2004 19:48:40 -0600
Matt Evans wrote:
> 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?
The heat might be OK - but, I always get an "almost rotten" apricot
flavour from habaneros. If I were making the sauce for myself I 'd
probably add another jalapeno (something in the Biker Billy range) and
maybe some serranos.
Do you make your own habanero jelly? I have had good luck with Mick's
Peppouri stuff (micks.com) since I got my first taste of it at Pike
Market in Seattle five years ago. I really like his hot garlic jelly
as a glaze on my favourite vegetable, pork.
--
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
Great American Outback
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... "Oh, lager beer! It makes good cheer, And proves the poor man's
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