Top a small bowl of brown rice, or quinoa, with avocado, crushed black pepper, and a scoop of this tangy, spicy goodness. So 'ono (delicious)!
Directions:
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip lime zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.
*Adapted from a recipe on foodtv.com
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