Cranberry sauce with pepper
Votes: 1
Time: 3 hours 35 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Cranberry sauce with pepper - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g cranberries (about 4 cups), thawed if frozen
- Finely grated zest and juice of one lime
- 1 and 1/4 cups sugar
- 1 tsp ground cumin
- Coarse salt
- 1/4 cup chopped pickled jalapeños, plus 2 tablespoons brine from jar
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Cooking the dish according to the recipe:
- Place all but 1 cup of the cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, jalapeño, brine, and 1/4 cup water. Simmer over medium heat, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in 1 cup of the remaining cranberries and cook until softened, 3 to 4 minutes. Remove the sauce from the heat and stir in the lime zest. Cool, then pour into a gravy boat and refrigerate for at least 3 hours. You can store the cranberry sauce in an airtight container in the refrigerator for up to 2 weeks.
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