Cranberry Sauce with Lime and Jalapeño

My oldest daughter, Leah Reingold Gordon, invented this sauce for Thanksgiving, 2010. Originally I suggested she make just a small amount because it sounded like it might not appeal to everyone. On the contrary; it was an enormous success, and the bowl was scaped for any remaining bit.


Cook the cranberries, water, and both sugars over low heat or in the microwave, stirring periodicaly, until the cranberries are soft. While the cranberries are cooking, mix the lime juice, chopped zest, and chopped pepper. When the cranberries are very soft, turn up the heat to medium and add the lime/pepper mixture. If using the microwave, just add the lime/pepper mixture and continue to cook, covered, stirring occasionally, until all the cranberries have popped. Continue to cook very slowly over low heat (or low microwave power) until the sauce has thickened and no individual cranberries remain. Cool for several hours, then strain or put through a food mill and serve.
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