- Fresh Cranberries - 4 Cups
- Brown Sugar - 2 Cups
- Currants - 1/2 Cup
- Lemons - 2
- Ground Pimento (Allspice) - 1/2 tsp.
- Scotch Bonnet Pepper - 1 (or 1 tbsp Pepper Sauce)
Not your usual cranberry sauce! Try this relish with roasted beef or pork or along with crusty French
bread and a soft cheese.
Wash and crush cranberries. Set aside. Grate the rind of the lemons and set aside. Juice the lemons. Remove the seeds from the juice and set aside. If using a fresh Scotch Bonnet, without touching it with your fingers, slice thinly, and discard the seeds.
In saucepan, combine cranberries, sugar, currants, lemon rind and juice, ground pimento and either fresh Scotch Bonnet or hot pepper sauce. Over medium heat, simmer for about 15 minutes, stirring occasionally. Remove from heat and cool completely. Store in glass jars and keep refridgerated.
Yield: About 4 cups