Ingredients

The following ingredients have 2 Servings
  • 1 cup sugar
  • 2 large jalapeños, preferably red, seeded and finely diced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon grated ginger
  • 12 ounces cranberries

Instruction

  • Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
  • Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
  • Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.