| 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 RADiMenna@aol.com on Nov 20, 1998,
converted by MM_Buster v2.0l.
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