Cranberry Jalapeno sauce |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Drum |
| Recipe: |
1 1/2 pound(s) fresh cranberries, washed and picked through
4 medium jalapeño pepper(s), seeded, deveined and finely chopped
1/3 cup(s) red wine, any variety
3/4 cup(s) packed brown sugar, dark variety
Combine all ingredients in a non-reactive pot; bring to a boil. Boil for 1 minute and then reduce heat to low; simmer for 10 minutes or until desired consistency. Cool and serve. Yields about 1/4 cup per serving
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