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:
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.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.