Spicy Cranberry Sauce

Put berries, water or juice (the liquid should just barely cover the berries; you may need a little more or less than 2 cups), sugar, salt and lime juice into a sauce pan. Cook on medium heat unti the sauce thickens about 30 minutes stirring often.

While the berries are cooking, finely chop or process the remaining ingredients. When the sauce has thickened, stir these into the sauce, remove from the heat and allow to cool to room temperature. Then store in an airtight container in the refrigerator.

Serve with grilled chicken or pork, fajitas or spread on a turkey sandwich.

Notes: 1/2 cup of Splenda can be used instead of the 1 cup of sugar for those of us watching our sugar intake. If you don’t like it too spicy, when buying peppers look for the brown streaks. This is not a sign of age. The more brown streaks, the hotter the pepper, and if you remove the seeds and membrane of peppers before adding it to your recipe, the heat level of the pepper is lowered. On the other hand, if you like it with a real kick, you can use more than the suggested amount of peppers. Just remember the longer it sits, the spicier it wil probably get.