3 pounds fresh cranberries
3 1/2 c sugar or Splenda or equivalent
2 lemons, zested and juiced
2 jalapenos, seeded and diced
3 1/2 c water
1 t salt
Wash the berries and pick out the ones that are wrinkled or soft. Combine all ingredients in a pot, stir well, and bring to a boil. Simmer until the berries have popped and the sauce has begun to thicken, about 15 minutes. Cool covered at room temp, then refrigerate.
Makes 2+ quarts.
The jalapenos don't add much heat, but they add a wonderful jap flavor.
