CHEF JEFF — ONE BYTE AT A TIME: Spicy Jalapeno Cranberry Sauce

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Didn’t use all those frozen cranberries for Thanksgiving dinner? Then give this spicy sauce a try and get your fill of vitamin C from the berry that reportedly kept the first New Englanders from scurvy. (It’s also a very good source of dietary fiber and a good source of manganese and vitamin K.)

Spicy Jalapeno Cranberry Sauce

¼ cup water

½ cup sugar

1 cup fresh or frozen cranberries

½ jalapeno pepper, seeded and minced

1 green onion (white and green portions), minced

Combine water and sugar in a small saucepan. Heat to boiling, stirring constantly. Stir in cranberries. Reduce heat to low and cook, stirring occasionally, 10 to 15 minutes or until cranberries are softened, many are split and juice is thickened. Remove from heat. Stir in jalapeno pepper and onion. Set aside and allow to cool to room temperature.

Yield: ¾ cup.

Approximate nutritional analysis per 1-tablespoon serving: 38 calories (none from fat), trace total fat (no saturated fat), no cholesterol, 9 grams carbohydrates, trace protein, 1 milligram sodium, trace dietary fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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