Hot Sauce with Cranberries
This brilliant red hot sauce is simple to make using any variety of fresh chili peppers, keeping in mind that they vary in terms of heat level—the peppers you choose will determine how hot the resulting sauce will be. Fresh cranberries take the edge off, lending a subtle tang and boosting colour.
- Yield: Makes about 3 cups
1½ lb fresh chili peppers, such as jalapeño, pimento, habanero, scotch bonnet, serrano, cherry bomb or cayenne
1 cup fresh or frozen cranberries
1 cup white vinegar
1 cup water
2 garlic cloves, peeled
½ tsp salt
2 tbsp sugar
1. Wearing rubber gloves, stem, halve and deseed chili peppers, discarding seeds and membranes. Place peppers into a large saucepan or Dutch oven. Add cranberries, vinegar, water, garlic and salt and bring to a simmer over medium-high heat. Reduce heat and cook for 15 to 20 minutes, until peppers are soft and cranberries have popped. Stir in sugar and remove from heat.
2. Cool to lukewarm and carefully transfer to a blender; purée until smooth. If you like, pour sauce through a sieve to get rid of any rogue bits of skin. Transfer to jars or bottles and store in the fridge for up to a month or freeze for longer storage.
Pro Tip: If you want to tame the heat a little, include some sweet red peppers in the quantity of fresh chili peppers.