Recipe by William (Uncle Bill) Anatooskin
Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.
Top Review by Maeve R
I'm trying your turkey recipe and just finished the cranberry sauce. I didn't have jalapenos on hand, but I have a nice supply of this year's Hatch hot chiles in the freezer, so I substituted a couple of them. Lemons had petrified in the fridge, so I used an organce and brandy instead of sherry, because all I had on hand was Amoretto. I just tasted it, and I am in love with it. Absolutely wonderful. Thanks.
- 12 ounces fresh cranberries or 12 ounces frozen cranberries
- 1 cup water
- 1 cup granulated sugar
- 2 small jalapeno peppers, seeded and diced fine
- 2 teaspoons fresh lemon juice
- 1⁄2 cup sherry wine
Directions See How It's Made
- Rinse cranberries in cold water; drain.
- In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
- Add cranberries and Jalapeno peppers and return to boil.
- Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
- Add lemon juice and sherry and stir well to blend.
- Remove from heat and let cool completely at room temperature.
- Refrigerate in a glass container with lid.
- Serve with turkey or chicken.
- CAUTION when handling the Jalapeno peppers.
- Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
- Then wash again with soap and water.
- You can also use a mixture of bleach and water to remove all pepper heat.