My favorite dish to share in the holiday season and requested by anyone who has invited me to a pot luck feast is always JALAPENO CRANBERRY SAUCE. I always show up with another tasty dish, but it is expected that I bring–"THA SAUCE".So once again, here you go. Please try it and enjoy
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JALAPENO CRANBERRY SAUCE
Liven up a holiday feast with Peppahead’s holiday chutney. It will become a favorite with family and friends. The secret here is to not cook the jalapeños with the sauce. But rather stir into the sauce at the very end. The jalapeños will blanch and retain their crisp texture providing a wonderful bursts of flavor.If you can’t find fresh cranberries, use dried.
Serves 6–8 Heat Level: Low
2 lbs. fresh cranberries, washed and sorted2 med. size oranges, peeled and diced2 tsp. orange zest, grated from rinds1 tsp. fresh ginger, grated6 jalapeño chiles, stems and seeds removed, chopped coarse1 cup cilantro, chopped1 cup real maple syrup1 tsp. sea saltWater as needed for cooking cranberries
1. Cranberries cook fast, so have every- thing prepared and measured before you start. Placed washedcranberries into a 4 qt. pot and add maple syrup, salt and just enough water to barely cover cranberries.Bring to a boil and reduce heat to medium.2. Add oranges with their juices, ginger and simmer about 6 min., stirring occasionally. Cranberries will split open as they cook.3. When fully cooked, remove from heat and immediately add jalapeños, cilantro and orange zest. Mix well, cover and let cool 5–10 min.4. Pour into a serving bowl, cover and refrigerate until serving.
Serves 6–8 Heat Level: Low
2 lbs. fresh cranberries, washed and sorted2 med. size oranges, peeled and diced2 tsp. orange zest, grated from rinds1 tsp. fresh ginger, grated6 jalapeño chiles, stems and seeds removed, chopped coarse1 cup cilantro, chopped1 cup real maple syrup1 tsp. sea saltWater as needed for cooking cranberries
1. Cranberries cook fast, so have every- thing prepared and measured before you start. Placed washedcranberries into a 4 qt. pot and add maple syrup, salt and just enough water to barely cover cranberries.Bring to a boil and reduce heat to medium.2. Add oranges with their juices, ginger and simmer about 6 min., stirring occasionally. Cranberries will split open as they cook.3. When fully cooked, remove from heat and immediately add jalapeños, cilantro and orange zest. Mix well, cover and let cool 5–10 min.4. Pour into a serving bowl, cover and refrigerate until serving.
CRANBERRY BRAISED PORK TENDERLOIN
If you you have any extra Jalepeño Cranberry Sauce left over (one cup or more), you can make a wonderful sauce for braising pork loin. Blow some minds with this succulent winner.
Serves 4 Heat Level: Low
2 lbs. pork tenderloin, trimmed of fat and tough outer sheath1 tsp.salt1 tsp. white pepper, ground fresh1 tsp. Mexican oregano*3 garlic cloves, pressed2 Tbsp. olive oil1⁄4 cup red wine1 cup cranberry juice1 cup of Jalepeño Cranberry Sauce, above2 Tbsp. Dixon or Hatch red chile powder
1. Season pork with salt, white pepper, oregano and pressed garlic. Heat oil in skillet and brown pork on all sides. Remove pork and set aside.2. Add 1⁄2 cup of red wine to deglaze skillet and loosen any residue. Stri in cranberry sauce, cranberry juice and red chile powder into wine. Bring to a boil and reduce heat to medium for 5 min.3. Return meat to sauce, reduce heat to low and simmer for about 30 min., stirring sauce as it cooks slowly, and turn meat every 5–10 min. Cook until meat is tender. Sauce should darken and thicken but don’t let it burn or dry out.Place pork on a platter and cover with the sauce and rest for 3 minutes. Slice into medallion size pieces for serving. Enjoy. © 2021 by Larry Noggle/www.peppahead.com
Serves 4 Heat Level: Low
2 lbs. pork tenderloin, trimmed of fat and tough outer sheath1 tsp.salt1 tsp. white pepper, ground fresh1 tsp. Mexican oregano*3 garlic cloves, pressed2 Tbsp. olive oil1⁄4 cup red wine1 cup cranberry juice1 cup of Jalepeño Cranberry Sauce, above2 Tbsp. Dixon or Hatch red chile powder
1. Season pork with salt, white pepper, oregano and pressed garlic. Heat oil in skillet and brown pork on all sides. Remove pork and set aside.2. Add 1⁄2 cup of red wine to deglaze skillet and loosen any residue. Stri in cranberry sauce, cranberry juice and red chile powder into wine. Bring to a boil and reduce heat to medium for 5 min.3. Return meat to sauce, reduce heat to low and simmer for about 30 min., stirring sauce as it cooks slowly, and turn meat every 5–10 min. Cook until meat is tender. Sauce should darken and thicken but don’t let it burn or dry out.Place pork on a platter and cover with the sauce and rest for 3 minutes. Slice into medallion size pieces for serving. Enjoy. © 2021 by Larry Noggle/www.peppahead.com