1 cup whole cranberry sauce
1 large shallot, chopped
1 red jalapeno pepper, stemmed and partly seeded
1 tablespoon fresh lemon juice
1/4 cup fruity red wine
2 teaspoons ginger preserves
1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
1 tablespoon canola oil
hot pepper sauce to taste
In a food processor, puree cranberry sauce, shallot, jalapeno, lemon
juice, wine, ginger preserves, rosemary, oil, and hot pepper sauce.
Pour into microwave-safe bowl; reduce on high for 5 minutes. The glaze should be thick and syrupy. (If it's too thin, microwave in 1-minute increments.
If it becomes too thick, stir in a bit more wine.
This goes great with chicken.