Cranberry Pepper Sauce – A Detailed recipe cooking. 
Photo of the dish: Райан ДаушTime: 3 hours. 35 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr cranberries (about 4 tbsp.), thaw if frozen
- Finely grated zest and lime juice
- 1 and 1/4 Art. Sahara
- 1 tsp ground cumin
- Coarse salt
- 1/4 Art. chopped jalapeno peppers, plus 2 tbsp. l can brine
Recipes with similar ingredients: cranberry sauce, cranberries, peppers jalapeno, cumin
Recipe preparation:
- Put everything except 1 tbsp. cranberries in a stewpan. Add juice lime, sugar, cumin, a pinch of salt, jalapenos, brine and 1/4 tbsp. water. Simmer over medium heat, stirring occasionally until the berries burst, and the sauce thickens, from 15 to 20 minutes.
- Mix with 1 tbsp. remaining cranberries and cook until softening, from 3 to 4 minutes. Remove the sauce from the stove and mix with zest of lime. Cool, then pour into a sauceboat and do not cool less than 3 hours. You can store cranberry sauce in an airtight container in the refrigerator for 2 weeks.
