| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | md | Lemon |
| 1 | Bag; (12 ounces) cranberries (3 cups) | |
| 1/2 | c | Honey |
| 1/4 | c | Cider vinegar |
| 1 | ts | Mustard seeds |
| 1/4 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1 | Pickled jalapeño chile; minced |
INSTRUCTIONS
Good Housekeeping magazine Yields: 2 cups 1. With vegetable peeler, remove peel from lemon in 1-inch-wide strips. Cut strips crosswise into very thin slivers. Wrap and refrigerate lemon. 2. In 2-quart saucepan, heat all ingredients to boiling over high heat. Reduce heat to medium-low and simmer, covered, until most of the cranberries pop and mixture thickens slightly, about 5 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours. Or, spoon into an airtight container and refrigerate up to 4 days. Posted to CHILE-HEADS DIGEST by [email protected] on Nov 20, 1998, converted by MM_Buster v2.0l.
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