Hot Sauce with Cran­ber­ries

Western Living - - FOOD -

This bril­liant red hot sauce is sim­ple to make us­ing any va­ri­ety of fresh chili pep­pers, keep­ing in mind that they vary in terms of heat level—the pep­pers you choose will de­ter­mine how hot the re­sult­ing sauce will be. Fresh cran­ber­ries take the edge off, lend­ing a sub­tle tang and boost­ing colour.

1½ lb fresh chili pep­pers, such as jalapeño, pi­mento, ha­banero, scotch bon­net, ser­rano, cherry bomb or cayenne 1 cup fresh or frozen cran­ber­ries 1 cup white vine­gar 1 cup wa­ter 2 gar­lic cloves, peeled ½ tsp salt 2 tbsp sugar

1. Wear­ing rub­ber gloves, stem, halve and de­seed chili pep­pers, dis­card­ing seeds and mem­branes. Place pep­pers into a large saucepan or Dutch oven. Add cran­ber­ries, vine­gar, wa­ter, gar­lic and salt and bring to a sim­mer over medium-high heat. Re­duce heat and cook for 15 to 20 min­utes, un­til pep­pers are soft and cran­ber­ries have popped. Stir in sugar and re­move from heat.

2. Cool to luke­warm and care­fully trans­fer to a blender; purée un­til smooth. If you like, pour sauce through a sieve to get rid of any rogue bits of skin. Trans­fer to jars or bot­tles and store in the fridge for up to a month or freeze for longer stor­age. Makes about 3 cups.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.