Cranberry Sauce with a Jolt

1 cup sugar
2 red jalapenos, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces fresh cranberries

Put sugar, jalapenos, lemon juice, salt and cayenne in a saucepan on medium-high heat and stir until sugar is dissolved. Simmer 2 minutes. Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan. Let cool.

We thank The New York Times’ David Tanis for this recipe.