Cranberry Hot Sauce by Trop Flavor Co

gobble, gobble

This is an awesome cranberry sauce from our friends at Trop Flavor Co. Tart and bright red with a spicy punch, this really does make a perfect Thanksgiving condiment.

 WARNING: always use latex gloves when handling hot peppers and hot sauce. These babies can BURN your skin!!
NOTE: this recipe makes about 2 x 5-oz bottles of hot sauce plus a little extra for nibbles

INGREDIENTS

  • 6 super hot peppers, like Habanero, Scorpion, or Scotch Bonnets

  • 1/2 cup cranberries

  • 1/2 cup apple cider vinegar

  • 1 apple, roughly chopped

  • 1 cup water

  • 1/4 cup lemon juice

  • 3/4 teaspoon Himalayan pink salt

DIRECTIONS

1.     Remove the stems and plop the cranberries and apple into a pot with 1 cup water, and poach until they pop, about 10 minutes.

2.     While the cranberries poach, broil the peppers on high heat until they are nicely blackened, about 10 minutes.

3.     Cool the mixture slightly, then transfer it to a food processor or blender. Add the vinegar, salt, and lemon juice, and process until the sauce is nice and smooth, about 40 seconds. Adjust to taste, adding more salt if desired.

4.     Too thick? You can add a bit of water and vinegar, adding 1 tablespoon of each at a time to make sure acidity is balanced.

5.     Fill jars with a funnel and cap.

6.     Let cool to room temperature and refrigerate. Hot sauce should last at least 1 year in the fridge. How do you know if it has gone bad? It will get moldy.

EQUIPMENT you need

  • A stove to cook ingredients

  • 1 Small pot with a lid

  • 1 Cutting board

  • 1 Knife

  • 1 Blender or food processor

  • Latex or similar gloves

Laena McCarthy