Time 30m Yield About 2 cups Number Of Ingredients 7 Steps:
Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Time 25m Number Of Ingredients 0 Steps:
Cook 1 diced red onion in 1 tablespoon canola oil in a saucepan over high heat until soft. Stir in 1 grated peeled 2-inch piece of ginger and 1 diced serrano chile; cook 30 seconds. Add 1 cup water and 1/2 cup sugar; cook until the sugar dissolves. Add half a 12-ounce bag cranberries; cook until the berries pop and the sauce thickens, about 10 minutes. Add the rest of the cranberries; cook 1 minute. Off the heat, stir in 2 tablespoons honey, the grated zest of 1 lime, and salt and pepper. Let cool slightly, then stir in 1/4 cup chopped cilantro.
Time 15m Yield About 4 cups Number Of Ingredients 8 Steps:
Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve. Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape. Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Yield 2 cups Number Of Ingredients 7 Steps:
Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Yield Makes about 2 1/2 cups Number Of Ingredients 5 Steps:
Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons. Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
Time 1h Yield 6 Number Of Ingredients 7 Steps:
In 2-quart saucepan, stir together water, cranberries, apple, sugar, orange peel and orange juice. Heat to boiling over medium heat; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture is thickened. Stir in pepper jelly. Cool completely. Store covered in refrigerator.
Time 10m Yield 4 Cups +, 12 serving(s) Number Of Ingredients 9 Steps:
Regular powdery pepper makes it really hot and too peppery. Do not attempt to crack or grind the pepper yourself. Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches). Blend together in a bowl, cover and refrigerate overnight or for 2 nights. If you serve too soon it will be way too peppery. Serve chilled.
Time 15m Yield 8 Number Of Ingredients 5 Steps:
Combine cranberry sauce, water, red pepper jelly, red pepper flakes, and onion powder in a saucepan; cook, stirring occasionally, until the mixture has the consistency of thin syrup, about 10 minutes.
