Jalapeño Cranberry Sauce

Note from Cheri: Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this unique cranberry sauce recipe. This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.

12 oz fresh cranberries zest of 1 orange, finely grated juice of 2 oranges 2 T tequila 1/2 C sugar 1 jalapeño pepper, seeded and finely chopped

Makes about 1 1/2 Cups Add enough water to the orange juice to make one cup of liquid. Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeño cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.