INGREDIENTS

INSTRUCTIONS

Rinse the berries and discard any that are brown and soft. Finely
grate the zest only of the orange peel, then cut the orange in half
and squeeze out the juice. Add enough water to the orange juice to
make one cup of liquid.  Combine the berries, grated orange peel, juice
and water, tequila, and  sugar in a large non-reactive pot, and bring
it to a slow boil,  stirring occasionally as the sugar dissolves. Trim
the jalapeno,  discard the seeds, and chop it finely.  When the berries
begin to pop, add the chopped jalapeno and boil  everything together
for about 5 more minutes, stirring with a long  wooden spoon. If the
sauce seems too thick, add a little more water.  Remove the sauce from
the heat and allow it to cool, stirring now and  again to prevent a
skin from forming. Spoon it into a pretty dish,  and chill if you like.
This delicious, slightly spicy sauce is perfect alongside tamales,
with cheese-stuffed crepes, or any similarly rich-flavored dish, or
even with your Thanksgiving turkey.  Source: "The New Vegetarian
Epicure" by Anna Thomas Posted to  MM-Recipes Digest V3 #267  Date:
Sun, 29 Sep 1996 23:55:26 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 752
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 6.5mg
Potassium: 155.9mg
Carbohydrates: 175.9g
Fiber: 9.7g
Sugar: 53.5g
Protein: <1g