| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cranberries | 8 | Servings | ||
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 12 | oz | Fresh cranberries |
| 1/2 | c | Hot pepper jelly |
| 1 | Jalapeno; or to taste (mince jalapeno) |
INSTRUCTIONS
Place sugar and water in a medium saucepan and heat over medium heat, stirring constantly, until sugar dissolves. Add cranberries and cook, stirring occasionally, until cranberries pop and syrup thickens slightly, about 5 minutes. Add pepper jelly and minced jalapeno and stir until well blended. let cool completely, then refrigerate until cold. (Can be stored in refrigerator up to 1 week.) Transfer to serving dish and serve cold. Per serving: 70 Calories; 0g Fat (1% calories from fat); 0g Protein; 18g Carbohydrate; 0mg Cholesterol; 1mg Sodium Recipe by: Good Food Posted to MC-Recipe Digest V1 #854 by shade <liveoak@polaris.net> on Oct 20, 1997
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