Cranberry Sauce with Jalapeno Peppers

Through some experimintation, I finally developed a most marvelous Cranberry Sauce that has just enough peppery taste without being overpowering.

• Ready In: 20 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 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

1. Rinse cranberries in cold water; drain.
2. In a medium size saucepan mix water and sugar and bring to boil on medium-high heat; stir to dissolve.
3. Add cranberries and Jalapeno peppers and return to boil.
4. Reduce heat, cover and boil gently, for 10 minutes, stirring occasionally.
5. Add lemon juice and sherry and stir well to blend.
6. Remove from heat and let cool completely at room temperature.
7. Refrigerate in a glass container with lid.
8. Serve with turkey or chicken.
9. CAUTION when handling the Jalapeno peppers.
10. Wear plastic gloves, or wash hands thoroughly after handling, using any toothpaste.
11. Then wash again with soap and water.
12. You can also use a mixture of bleach and water to remove all pepper heat.