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.