Stove Top

Cup of Yum
1. Carefully slice jalapeño lengthwise, set aside. Using a vegetable peeler, remove the outer orange zest from the entire orange, set aside. Peel the orange and discard white peel.
2. Add the orange zest, orange segments, cranberries, brown sugar, cinnamon stick, jalapeño halves and water to stock pot or Dutch oven.
3. Bring to a boil and lower to simmer. Cook for 10 minutes. Carefully remove cinnamon stick and jalapeño, discard.
4. Using an immersion blender or regular blender, purée cranberry mixture until smooth.
5. Pour back into the pan and cook with lid off for 20 minutes on simmer, or until reduced and thickened. Stir occasionally being careful that it does not burn.

CrockPot Express Crock Multi Cooker

1. Carefully slice jalapeño lengthwise, set aside. Using a vegetable peeler, remove the outer orange zest from the entire orange, set aside. Peel the orange and discard white peel.
2. Add the orange zest, orange segments, cranberries, brown sugar, cinnamon stick, jalapeño halves and water to the Crock Express.
3. Close lid and steam valve. Select Dessert setting, time will be for 10 minutes. When finished cooking, quick release pressure according to manufacturer’s directions.
4. Carefully remove cinnamon stick and both slices of jalapeño, discard. Using an immersion blender or regular blender, purée cranberry mixture until smooth.
5. Pour back into the Crock Express and press Sauté setting, change setting Temperature from High to Low and cook with lid off for 30 minutes, until reduced and thickened. Stir occasionally.
6. Allow to cool and pour into clean jars and seal with lids. Refrigerate, keeps for 2-3 weeks.