Jalapeno Cranberry Sauce
1 cup water
1 cup sugar
2 whole washed tangerines (or one orange) chopped in food processor
4 cups washed cranberries
2 chopped jalapenos
Bring sugar and water to the boil, stir in chopped tangerines, cranberries, and jalapenos.
Cook, stirring until all the berries pop.
Let cool
Can keep in refrigerator for one week, or spoon into Ball Jars and process in a hot water bath.
Jalapeno Carrot Jam
chop together two carrots and
about 18 stemmed seeded jalapenos
put in heavy pan with
1 1/3 cup apple cider vinegar
2 1/2 cups sugar
boil about 5 minutes,
stir in one packet of liquid pectin, or Pomona powdered pectin (follow directions in box)
cook 2 minutes, put in jars, process in hot water bath