This Thanksgiving morning, as we celebrate the mild weather, toddling baby, squealing kids, and a new faucet for our tiny house kitchen sink (hooray! No more washing dishes in the bath tub), Big Country came up with this delicious gem. . . Jalapeno Cranberry Sauce with Apples and Rum.
And by the way, the rum was left over from making a chamomile tincture for the baby, who is teething. Yes, we like to tell people, the only booze we keep in the house is for the baby . . . and now, maybe for Thanksgiving!
A perfect balance of tart, sweet, and spicy. Enjoy!
Jalapeno Cranberry Sauce Ingredients
- 3 bags cranberries, 12 oz each. This totals 10.5 cups.
- 2 large apples, one opal (golden) and one gala (red)
- 4 jalapenos, seeded, deveined, and chopped fine
- Enough water to be half an inch below the level of the ingredients. Add as needed, though this prolongs cook time.
- 1 teaspoon cloves
- 1 1/4 Tablespoon cinnamon
- Pinch salt
- 3 Tablespoons rum, white or spiced
- 2/3 cups honey
- Juice of small lemon or lime
Jalapeno Cranberry Sauce Directions
1) Add cranberries, water, and salt to a medium or large pot. Cook on medium heat.
2) Meanwhile, chop and prepare the rest, adding as you go. Stir occasionally so the sauce does not stick to the bottom of the pot.
3) The sauce will be done when the consistency is as you like it, approximately half an hour. Yum!