- ½ tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup water
- 1 cup apple cider
- 1 onion, chopped
- 1 cup fresh cranberries
- 1 cup carrots, diced
- 6 cherry tomatoes, sweet yellow preferred
- 5 to 10 ripe habanero chiles (seeded or with seeds for extra heat)
- 3 tablespoons fresh orange juice plus some orange zest
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
Heat a medium-size pot over a moderate flame and heat the garlic until it begins to give off an aroma. Add the water, cider, onion, cranberries, carrots and bring to a boil then reduce to a simmer and cook until the carrots are tender, about 15-20 minutes. Remove from the heat.
Add the remaining ingredients and blend into a smooth consistency. Be careful not to splash, as this sauce is HOT. Transfer to small mason jars or bottles and refrigerate.
Peter Houghton and his family enjoy making culinary holiday gifts, especially ones that use their garden’s yield and local ingredients. Always experimenting in the kitchen, Peter predicts an extra hot holiday for loved ones this year.