Heat Scale: Medium to Hot
1 can whole cranberry sauce (16 oz.)
1/2 cup finely chopped onions
1 -2 habanero chiles -- seeded and chopped
3/4 cup ketchup
1/2 cup orange juice
1/4 cup distilled white vinegar
1 tablespoon lime juice
3 tablespoons brown sugar
1 teaspoon ground coriander
1/2 teaspoon ground ginger
Kosher salt to taste
In a medium saucepan, combine all ingredients in the order given; mix well. Bring slowly to a simmer; simmer uncovered over low heat 30 minutes, stirring occasionally. Remove from heat and let cool about 1 hour. Puree sauce in a blender or food processor until smooth, about 1 minute. Makes about 2-1/2 cups. Store in a tightly covered jar in refrigerator up to 1 week.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved