2012 (1)
18 Mar 2011
Jalapeño Cranberry Compote
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1 12-ounce bag fresh cranberries, rinsed strips of zest from 1 orange (about 2 tablespoons)¾ cup granulated sugar 3 cups water½ teaspoon vanilla extractpinch of salt pinch of cayenne 1/8 teaspoon ground cinnamon 1 4-ounce can diced green chilies 2 tablespoons cornstarch¾ cup orange juice Place the cranberries in a medium-size nonreactive nonstick saucepan. Add the zest. Peel and seed the orange, discard the white pith and coarsely chop. Add the chopped orange to the pot of cranberries along with the sugar, water, vanilla, salt, cayenne, cinnamon and green chilies. Bring to a boil over medium heat. In a small bowl, whisk together cornstarch and orange juice. Add to pan. Reduce the heat to medium-low and simmer for 10 minutes. Yield: 4-6 servings. Recipe provided by Rick SoudersPOSTED AT 2:04 PM