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Serve this sauce warm with lamb, chicken or pork. For a zestful winter meal, use the sauce to garnish sautéed turkey breasts. Serve cold with cream cheese and crackers.
- 1 pound canned whole berry cranberry sauce
- 1/2 cup apple jelly
- 1 jalapeno chili, finely chopped
Combine all of the ingredients in a saucepan. Cook slowly over low heat until the jelly melts, about 5 minutes, stirring all the while so the sauce does not burn.
Pour into a sterilized container, label and refrigerate for up to 10 days, or pour into a jug to serve.
SERVING TIP: This sauce may also be stored in the freezer for 6 weeks. This mixture will thicken as it cools.
STERILIZING TIP: Start with clean equipment, dish towels and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and lids, insuring that there is no seepage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
73 calories; 0g total fat; 0mg cholesterol; 13mg sodium; 18g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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