Combine the sugar and water and bring to a boil. Peel the oranges, and with a sharp knife, remove the sections from the membranes, saving the juice. Add half the ginger and all the cranberries to the boiling water and simmer for 10 minutes. Remove from the heat. Add the juice from the oranges, the jalapenos and the remaining ginger and refrigerate. When cranberries have cooled, gently fold in the orange sections taking care to keep them intact.

Wine Recommendations: At home we always start with Champagne and then move to something soft and red, usually a Merlot from California.

Yield: 1 quart

From: Adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989
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