This recipe is from the former Four Seasons Hotel Vancouver Executive Chef Rafael Gonzalez. His Cuban heritage is evident in jalapeño pepper, which gives the sauce a wonderful kick. You can vary the amount of jalapeño and sugar to suit your taste. It takes about 5 minutes to make. I hope you like it.
- One package fresh or frozen cranberries
- One small jalapeño pepper, chopped
- Zest from half an orange
- Juice from half and orange
- 1/2 cup sugar
Place washed cranberries, jalapeño, orange zest and juice in a sauce pan and cook on medium high heat until cranberries pop - about 5 minutes. Add sugar to taste and remove from heat immediately. Refrigerate until ready to use. Makes 1.5 cups of cranberry sauce. It will keep in the fridge for one week.