Re: [CH] Thanksgiving Chilies #3
Matt Evans (tmattevans@gmail.com)
Fri, 19 Nov 2004 09:03:26 -0500
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
> .___
> \ |,
> / |
> ( * |
> \ ;
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>
> ... "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
>