Recipe - Cranberries With Hot Pepper Jelly

One half cup Sugar
One fourth cup Water
12 ounce Fresh cranberries
One half cup Hot pepper jelly
1 Jalapeno; or to taste (mince
jalapeno)

Place sugar and water in a medium saucepan and heat over medium heat,
stirring constantly, until sugar dissolves. Add cranberries and cook,
stirring occasionally, until cranberries pop and syrup thickens slightly,
about 5 minutes. Add pepper jelly and minced jalapeno and stir until well
blended. let cool completely, then refrigerate until cold. (Can be stored
in refrigerator up to 1 week.) Transfer to serving dish and serve cold.

Per serving: 70 Calories; 0g Fat (1% calories from fat); 0g Protein; 18g
Carbohydrate; 0mg Cholesterol; 1mg Sodium

Recipe by: Good Food

Posted to MCRecipe Digest V1 #854 by shade liveoak@polaris.net on Oct
20, 1997