You’ve got to do a mess of fresh cranberries in November. They’re so much better than canned. But to make them come out balanced — we have strong ingredients here — reserve at Step 3 some of the diced jalapeno, some chopped cilantro, and a fourth of the lime juice. In Step 4, taste what you have, then add a little of this or that reserve, and re-simmer. Repeat until the sauce is perfect to your taste. Serve at room temperature.
Ingredients:
24oz (2 packages, about 6 cups) cranberries, washed and sorted
2 or 3 jalapeno chili peppers, ROASTED, peeled, seeds removed, deveined and finely diced
1 cup sugar
1/3 cup chopped fresh cilantro (if you don’t like it, use parsley)
Juice of 3 fresh limes, strained
1 teaspoon salt
3-4 grinds of fresh ground pepper
1/4 cup diced shallots or spring onions
Instructions:
1. Cook the cranberries in a pot of water for about 5 minutes or until they pop — no longer
2. Drain and return the cranberries to the pot
3. Gently stir in the other ingredients and simmer briefly
4. Taste for heat, tartness, and balance. Don’t drive out all other flavors with cilantro or jalapeno.
5. Return to a simmer briefly. If too dry, add a little water
6. Cool and refrigerate to hold
Notes: Please roast, peel, and deseed your fresh jalapenos; the taste difference is huge. To roast, use a dry cast-iron pan over a high-heated electric burner. Turn each pepper with tongs repeatedly until well charred. Then wrap the charred hot jalapenos in foil or parchment paper to cool. Scrape off the charred skin with a paring knife. Trick: Wet the knife as you scrape — not the pepper.
