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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