Jalapeno Cranberry Sauce

Directions

12 oz. fresh or frozen cranberries 1 cup water 1 cup white sugar 3 jalapeno peppers, seeded and minced 2 teaspoons lemon juice ½ cup sherry

• Rinse berries in cold water and drain. In saucepan mix water and sugar. Stir to dissolve. Bring to boil. Add cranberries, jalapeno peppers, and lemon juice. Return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature. Refrigerate in glass container with cover. Serve with turkey or chicken.

William Anatooskin