| Cranberry Habanero Glaze |
Recipe Type: Glaze
Author:
Prep time: 30 mins
Total time: 30 mins
This Glaze recipe was posted with and for use in the “Apple-Cranberry Stuffed Pork Tenderloin”.
Ingredients
- 14 Habanero Peppers
- 2 large Red Bell Peppers
- 1 ½ Cups White Vinegar
- 7 Cups granulated Sugar
- ⅓ Cup fresh Lemon Juice
- 1 Cup whole fresh or frozen Cranberries
- 1 Tbsp dried Bird (Thai) Chilies
Instructions
- Wearing food-safe gloves, seed and dice the Habaneros and bell peppers. Heat a medium stockpot over medium heat. Add the peppers and the white vinegar; bring to a simmer. Add sugar and cook until sugar is dissolved. Add lemon juice, cranberries, and chopped Thai chilies. Cook until cranberries burst, about five minutes. Mash the cranberries against the side of the stockpot. Continue cooking, stirring occasionally, for 20 minutes. Remove from heat, pour into sterilized containers, and process in a hot water bath for 10 minutes. (This may be prepared several days ahead and held refrigerated.)
Notes
Recipe Submitted by: Mike Stines (Grill Dome Community)