Does anyone have a good spicy cranberry sauce recipe made from fresh cranberrys?

INGREDIENTS

12 ounces fresh or frozen cranberries

1 cup water

1 cup white sugar

2 fresh jalapeno peppers, seeded and minced

3 teaspoons lemon juice

1/2 cup sherry

DIRECTIONS

Rinse berries in cold water; drain.

In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.

Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

Spiced Cranberries

¾ cup water

2 cups sugar

1 tablespoon lemon juice

½ teaspoon allspice

¼ teaspoon cloves

1 teaspoon cinnamon

1 pound fresh cranberries

Combine all ingredients, except cranberries, in 3-quart saucepan with heavy bottom. Bring to a boil and simmer 5 minutes.

Add cranberries. Cook over medium-low heat until skins pop open.

Makes 1 quart

Cranberry sauce

Makes 12 servings

Ingredients:

2 cups cranberries

1 cup sugar

1 cup water

Directions:

Add all ingredients to a small pot with a tight-fitting lid.

Bring to a boil.

Reduce heat fast or this will boil over.

Cook covered with ten minutes. Watch those lovely little berries pop open and turn pink.

Cool, still covered.

Eat with turkey or chicken. A wee little spoonful on the side of your plate is so nice.

Try this.

Spicy Cranberry Relish

Ingredients

1 lime

1 (12-oz) bag fresh cranberries (3 cups)

1 medium red onion, chopped

1/2 cup sugar

1 to 2 teaspoons minced fresh serrano chile, including seeds

Preparation

Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.

Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week

French cuisine does incorporate the foods more commonly known in the states like chicken and pork and beef and fish. If you want to try something new I would recommend you start with duck. It's not gamey and has a nice texture though it is darker in colour than chicken. It's usually prepared with a sweeter sauce or with fruit, though it can be simply roasted with herbs like rosemary. Another traditional french dish you might like is Cassoulet. It's a French version of baked beans with a combination of meats in it like chicken, pork and sausage. It isn't sweet like the american version but it's delicious. The whole point of going to a restaurant with cuisine from another country is to try something NEW and expand your horizons. Leave your dislikes at the door and just try something different. It's not going to be the last meal you ever eat and you may find a new favourite.