Hot Pepper Cranberry Sauce
makes approximately 2 cups
Ingredients
- 1 cup honey or evaporated cane sugar
- 1 jalapeño, preferably red, seeded and finely diced
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1-inch fresh ginger, peeled and grated
- 3 cups (about 12 oz) fresh or frozen cranberries
Instructions
- Place all ingredients in a large saucepan and bring to a steady simmer over medium-high heat.
- Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have popped and the mixture has thickened, 10-15 minutes.
- Remove from heat and let cool. Store in the refrigerator for up to 1 week.