Ingredients and Weight:
- 1 cup of low sodium chicken broth
- 1 cup of cranberry juice cocktail
- 1/2 cup of hot pepper jelly
- 1/4 cup of chopped red onion
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped jalapeño pepper
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and black pepper to taste
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a medium saucepan, combine the chicken broth, cranberry juice cocktail, and hot pepper jelly. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes, or until thickened.
- Stir in the red onion, green bell pepper, jalapeño pepper, and cilantro. Season with salt and black pepper to taste.
- In a small bowl, whisk together the cornstarch and water until smooth. Add to the saucepan and cook, stirring constantly, until thickened.
- Serve warm over grilled or roasted chicken, pork, or seafood.
Nutritional Information:
Per serving (1/4 cup):
- Calories: 120
- Fat: 0g
- Carbohydrates: 28g
- Protein: 3g
Dish Characteristics:
- Spicy and tangy flavor
- Bright red color
- Chunky texture
- Versatile sauce that can be used with a variety of dishes
User Comments:
- "This sauce is so delicious and easy to make. It's perfect for adding a little bit of heat to any dish."
- "I love the combination of sweet and spicy flavors in this sauce. It's the perfect addition to my grilled chicken."
- "This sauce is so versatile. I've used it on everything from chicken to pork to fish, and it's always delicious."
Special Precautions and Tips:
- Be careful not to overcook the sauce, or it will lose its vibrant color.
- If you don't have hot pepper jelly, you can substitute your favorite hot sauce.
- To make a milder version of this sauce, reduce the amount of jalapeño pepper.
