There is something truly magical about this sweet, tangy, and spicy sauce that is especially good on pork and poultry. Try it as a spread over room temperature cream cheese for a delightfully different appetizer. If you prefer a smoother sauce, simply whir in a blender to the desired consistency before chilling.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup water
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 cups fresh cranberries, picked over (may use frozen)
- 2 Tablespoons diced green chile peppers (jalapeno, serrano, or your favorite - may use canned)
- 1/4 teaspoon ground allspice
- 1 Tablespoon Dijon mustard
Preparation:
Place water, white sugar, and brown sugar in a heavy saucepan and bring to a boil. Stir until sugar is dissolved.
Add cranberries, chiles, and ground allspice to sugar mixture. Return to a slow boil, then simmer for about 10 minutes. Remove from heat and stir in Dijon mustard.
Let cool completely, then refrigerate.
Use Cranberry Jezebel Sauce as a condiment for pork and poultry or spread over room temperature cream cheese as an appetizer.
Yield: about 2-1/2 cups
Add cranberries, chiles, and ground allspice to sugar mixture. Return to a slow boil, then simmer for about 10 minutes. Remove from heat and stir in Dijon mustard.
Let cool completely, then refrigerate.
Use Cranberry Jezebel Sauce as a condiment for pork and poultry or spread over room temperature cream cheese as an appetizer.
Yield: about 2-1/2 cups
