Cranbery-Jalapeno Sauce
Yield
1 3/4 cupsPrep
10 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
cranberries
|
|
| ¾ | cup |
brown sugar, light
firmly packed |
*
|
| 1 | tablespoon |
jalapeño pepper
diced |
|
| ⅓ | cup |
apple cider vinegar
|
|
| ¼ | cup |
cilantro
or parsley, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
cranberries
|
|
| 177 | ml |
brown sugar, light
firmly packed |
*
|
| 15 | ml |
jalapeño pepper
diced |
|
| 79 | ml |
apple cider vinegar
|
|
| 59 | ml |
cilantro
or parsley, chopped |
|
Directions
In heavy saucepan, over medium heat, heat cranberries, sugar, jalapenos or chiles and vinegar to a boil.
Reduce heat; simmer for 20 to 25 minutes or until thick, stirring occasionally.
Stir in cilantro or parsley.
Cool. Cover.
