You can breathe easy now - I'm back. Finals have been handled, the 30th birthday was a grand success (more on that later), and it feels great to be back in the kitchen. And it's not a shade too soon - the holiday is right around the corner!
I wanted to make something different but I really had no idea what I was looking for. I was digging through my refrigerator when I discovered a bag of cranberries I had picked up on a whim a week or two ago. I didn't want to make the traditional cranberry spread, so I thought I'd try something new.
This spread would work in so many ways. The slight sweetness is accented by the little kick of the jalapeno*. It would be perfect on a bagel with cream cheese or spread over goat cheese on a cracker. If you're of the carnivore variety, this would be perfect for basting a pork roast. Heck, it's good enough to eat by itself by the spoonful! It would also make a great gift for a foodie or keep it all for yourself. No matter how you use it, I can guarantee you'll find it to be a perfect little holiday treat.
*On the 28 Cooks' Hot-O-Meter, this ranks a very low 1 out of 5. If you're looking for more of a punch, add another jalapeno.
Cranberry Jalapeno Spread
Makes 2 cups
1 (12 oz) bag fresh cranberries
1 c brown sugar
1 jalapeno, seeded and diced
2 tbsp honey
1 tbsp maple syrup
1 tsp lemon juice
1/4 tsp cinnamon
Pinch of allspice
Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, lower heat, and simmer uncovered for 20-30 minutes until thick. Remove from heat and cool. Serve and enjoy!