Ingredients
12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar
2 fresh jalapeno peppers, seeded and minced
3 teaspoons lemon juice
1/2 cup sherry
Method
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French-engineered grinding mechanism — lifetime pepper mill
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Rinse berries in cold water; drain. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally. Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.