Ingredients
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Instructions
In a small (2- or 3-quart) saucepan set over medium-high, combine the cranberries, sugar and water. When the mixture comes to a boil, reduce the heat to medium, add the chiles and cook, stirring regularly, until all of the cranberries have burst and the mixture thickens slightly, about 10 minutes. Remove from the heat and let cool. Stir in the jicama. Taste and season with salt, usually about a scant teaspoon.
Yum
Can you make this the day before and refrigerate overnight?
Definitely. Just make sure you cover it with plastic wrap.
Is this served cold?
Where do you find locally chipotle chiles en adobo,?
Hi Jerry, virtually all Mexican grocery stores will carry canned chiles en adobo and it’s increasingly common to find them in major supermarkets too.