Cranberry sauce with pepper

Ingredients:

• 450 g cranberries (about 4 cups), thawed if frozen
• Finely grated zest and juice of one lime
• 1 and 1/4 cups sugar
• 1 tsp ground cumin
• Coarse salt
• 1/4 cup chopped pickled jalapeños, plus 2 tablespoons brine from jar

Preparation:

1. Place all but 1 cup of the cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, jalapeño, brine, and 1/4 cup water. Simmer over medium heat, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
2. Stir in 1 cup of the remaining cranberries and cook until softened, 3 to 4 minutes. Remove the sauce from the heat and stir in the lime zest. Cool, then pour into a gravy boat and refrigerate for at least 3 hours. You can store the cranberry sauce in an airtight container in the refrigerator for up to 2 weeks.