| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”