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Cranbery-Jalapeno Sauce Recipe
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12 oz Cranberries (1 bag) 3/4 c Lt brown sugar; firmly packd 1 tb ORTEGA diced Jalapenos -OR- -1 (4-oz.) can ORTEGA diced -green chiles 1/3 c Cider vinegar 1/4 c Chopped cilantro or parlsey In heavy saucepan, over medium heat, heat cranberries, sugar, jalapenos or chiles and vinegar to a boil. Reduce heat; simmer for 20 to 25 minutes or until thick, stirring occasionally. Stir in cilantro or parsley. Cool. Cover. Store in refrigerator for up to 2 weeks.
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