Hello, Like most things #Caribbean, this recipe includes hot peppers, but you have options. You can make a traditional #thanksgiving chunky serving sauce or a typical Caribbean cranberry jam. either way its terrific with #Turkey #ham #duck #chicken #pork #cornbread #Crackers #Pastelles #bread and just about anything you wish to put it on. One option: add 1/4 cup red #rum towards the end to make it an even bigger hit around the table, (remove a bowl for the kids before adding the rum). Enjoy. —darrel3000
about a quart
fresh ripe #cranberries
orange #juice (bottled or fresh Squeezed, your choice)
orange peel (use your vegetable peeler and peel from top to bottem)
raw brown #sugar
sea #salt or kosher salt
inches fresh grated #ginger
chopped Scotch Bonnet or Habanero pepper (you may use red pepper flakes or #Jalapeno)
nutmeg, freshly grated over the pot
red rum (Angostura brand is best for this recipe but you can use any brand)
Add all ingredients (except rum) into a saucepan and let cook on medium heat for 22 minutes, turning occasionally.
at about the 15 minute mark, remove the cinnamon stick and orange peel, use a potato masher to break up the whole cranberries or you could remove them into a flat pan and use a fork to mash them, either method would give you a chunky sauce. or you could use a stick blender or food processor to grate them much smaller which would help create a Jam.
either way return to the pot and let cook another 6-7 minutes. remove some if you have kids and add the rum.
Check consistency towards the end. Remember it will thicken up as it cools down. Cook less for a more runny sauce and longer for a more thicker sauce. This timing is medium consistency.