Time 30m Yield 2-2/3 cups. Number Of Ingredients 8 Steps:
In a small saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened, stirring occasionally.
Time 3h35m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
Yield 16 Number Of Ingredients 6 Steps:
Rinse berries in cold water; drain. In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature. Refrigerate in a glass container with cover. Serve with turkey or chicken.
Time 35m Yield 2 cups Number Of Ingredients 6 Steps:
Add enough water to the orange juice to make one cup of liquid. Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.
Time 30m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.
Yield 24 Number Of Ingredients 9 Steps:
In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt. Stir together and chill 2 hours before serving.
Time 20m Yield 2 cups, 16 serving(s) Number Of Ingredients 6 Steps:
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.
Time 12m Yield 8 servings Number Of Ingredients 6 Steps:
Grate the zest from the orange and set aside. Remove the white pith and seeds and cut the orange into sections. Place the zest, orange sections, cranberries, ginger, cilantro and jalapeno in a food processor. Pulse just until cranberries are coarsely chopped. Stir in maple syrup. Cover and let stand for at least 30 minutes before serving.
