The kick from the jalapeno peppers changes this typically mild-mannered accompaniment into a zesty treat. Adjust or omit the heat if the kids (or your guests) don't like spicy food.
|2 bags frozen or fresh cranberries (2 pounds)||Grated zest of 1 orange and juice of 1 orange|
|1 cup maple syrup||1 tablespoon chopped jalapeno pepper|
Make-ahead tip: You can make this dish two days in advance; store in the refrigerator.
Combine all the ingredients in a large saucepan. Over medium heat, bring to a boil, then reduce to low and allow the cranberries to cook down for 15 minutes or until thickened. Remove from the heat and serve at room temperature or chilled.
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