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Southwestern Cranberry Sauce
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    Southwestern Cranberry Sauce

  • 1 medium lemon
  • 1 bag (12 ounces) cranberries (3 cups)
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pickled jalapeņo chile, minced
  • 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.
    Yields: 2 cups

    From: Good Housekeeping magazine
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Fri, 20 Nov 1998

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