JALAPENO CRANBERRY SAUCE
Serves 6–8 Heat Level: Low
2 lbs. fresh cranberries, washed and sorted 1 cup real maple syrup1 tsp. sea saltWater as needed for cooking cranberries, about 2 cups2 med. size oranges, peeled and diced2 tsp. orange zest, grated from rinds1 tsp. fresh ginger, grated6 jalapeño chiles, stems and seeds removed, chopped coarse1 cup cilantro, chopped
1. Cranberries cook fast, so have every- thing prepared and measured before you start. Placed washedcranberries into a 4 qt. pot and add maple syrup, salt and just enough water to barely cover cranberries.Bring to a boil and reduce heat to medium.2. Cranberries will split open as they cook; simmer about 6 minutes. To help thicken the sauce a bit, use an immersible hand blender for a few seconds to partially puree some of the berries. Stir in chopped orange with juices and ginger.3. When fully cooked, remove from heat and immediately add jalapeños, cilantro and orange zest. Mix well, cover and let cool 5–10 min.4. Pour into a serving bowl, cover and refrigerate until serving. It will thicken up as it cools.
CRANBERRY BRAISED PORK TENDERLOIN
Serves 4 Heat Level: Low
2 lbs. pork tenderloin, trimmed of fat and tough outer sheath1 tsp.salt1 tsp. white pepper, ground fresh1 tsp. Mexican oregano*3 garlic cloves, pressed2 Tbsp. olive oil1⁄4 cup red wine1 cup cranberry juice1 cup of Jalepeño Cranberry Sauce, above2 Tbsp. Dixon or Hatch red chile powder
1. Season pork with salt, white pepper, oregano and pressed garlic. Heat oil in skillet and brown pork on all sides. Remove pork and set aside.2. Add 1⁄2 cup of red wine to deglaze skillet and loosen any residue. Stri in cranberry sauce, cranberry juice and red chile powder into wine. Bring to a boil and reduce heat to medium for 5 min.3. Return meat to sauce, reduce heat to low and simmer for about 30 min., stirring sauce as it cooks slowly, and turn meat every 5–10 min. Cook until meat is tender. Sauce should darken and thicken but don’t let it burn or dry out.Place pork on a platter and cover with the sauce and rest for 3 minutes. Slice into medallion size pieces for serving. Enjoy. © 2021 by Larry Noggle/www.peppahead.com