Yes, I make my own habanero jelly and have never had a problem with the flavor. The jelly by itself is quite hot, but the cranberry sauce is only mildly spicy. Matt On Thu, 18 Nov 2004 19:48:40 -0600, Uncle Dirty Dave (Dave Drum) <xrated@ameritech.net> wrote: > 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 > .___ > \ |, > / | > ( * | > \ ; > \_/ > > ... "Oh, lager beer! It makes good cheer, And proves the poor man's > worth; It cools the body through and through, and regulates the > health." --Anonymous >