Jalapeno Cranberry Sauce

• 1 pound cranberries (about 4 cups), thawed if frozen
• Finely grated zest and juice of 1 lime
• 1 1/4 cups sugar
• 1 teaspoon ground cumin
• Kosher salt
• 1/4 cup chopped pickled jalapenos, plus 2 tablespoons brine from the jar

1. Put all but 1 cup cranberries in a saucepan.
2. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water.
3. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
4. Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes.
5. Remove from the heat and stir in the lime zest.
6. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
7. Photograph by Ryan Dausch

cranberries, lime, sugar, ground cumin, kosher salt, pickled jalapenos

Taken from www.foodnetwork.com/recipes/food-network-kitchens/jalapeno-cranberry-sauce.html (may not work)