Habanero Cranberry Sauce

Habanero Cranberry Sauce

Move over canned cranberry, this recipe is HOT! :) We've all seen it, and most of us have tasted it.  That tubular cranberry "sauce" that comes out of a can, and holds it shape while you slice it and serve it alongside a turkey on Thanksgiving day. Luckily I grew up in a family that preferred the real stuff, made with fresh cranberries, simmered with sugar on the stove.  Although to be honest, I've never been a huge fan.  Something about combining sweetness with meat never tasted right to me... until I found this recipe. Depending on how spicy you like things, you can adjust the heat in this recipe with the ratio of cranberries to habanero peppers.  I made it a couple of times over the past Holiday season, once for a Thanksgiving celebration with friends, and once for the actual day with a large group of extended family.  Both times it was a hit, and people kept raving about it and asking for the recipe. So for those of you who have been waiting, I am sorry it has taken so long. All I know is that when people are all grabbing for left overs and you barely have any to take home yourself, you know you have a hit.  A HOT one! ;)



Habanero Cranberry Sauce

ingredients

5 habanero chilies, finely chopped
3 (14 ounce) cans organic whole cranberry sauce
1 C. fresh organic cranberries, cut in half, if necessary
1/4 C. organic apple cider vinegar
1/2 tsp. salt


Combine all the ingredients in a small pot and bring to a boil.  Simmer until thickened, about 25 minutes. Chill at least two hours, or overnight before serving.

cooking

ready to serve