Stoke&Smoke
Babbling Farker
- Joined
- Dec 18, 2007
- Location
- Western burbs of Chicago, IL
I love the Orange Marmalade Sriracha wing glaze that's been here and other sites, but was looking for something a little different. Also had a gallon bag and another half of one full of frozen habaneros. So I tweaked a recipe I found in an old magazine article by someone named Mike Stines Ph.B. His recipe was a little more intense than I wanted, and makes a smaller quantity than I wanted, so if you want the original recipe, google the invasion of the habeneros.
Started with gloved hands, and used 35 Habs, seeds and most of the membrane removed
These went into the food processor, along with 4 sweet red peppers, seeded, cored and rouch chopped. Gave that a quick spin to fine dice them, then added 41/2 cups of white vinegar, and let that buzz about a minute to make a slurry. I gave this a taste, and if you added a carrot, buzzed it another minute, and strained it, it'd make a damn fine hot sauce:thumb:...but I digress...
So dumped the processor bowl into a LARGE pot (about 15-20 qts I think)
Now added 3 12oz bags of cranberries (the local store had them on sale after Christmas for 50 cents each)
And cooked at med-hi until the cranberries had mostly all popped (about 10 minutes) Then turned off the burner, and in with the boat motor to puree intil smooth.
Lit burner again, and added, 21 (yep, 21) cups of granulated sugar, and stirred until dissolved, then added 1 cup of fresh sqeezed lemon juice, along with the zest of the 3 lemons. brought the heat down, and let simmer about 20-30 minutes.
Then jacked the heat back up to med-hi, and brought to a rolling boil (note: be CAREFUL at this step, it can go from boiling to hot napalm in seconds, and few burns are worse than a hot sugar burn!) Once at a boil, added 3 packages powdered pectin (9 oz. if using the liquid) and stir like crazy for a minute.
At this point, it's ready to ladle into sterilized jars, top with sterilized lids, and screw the rings on finger tight. Into a boiling water bath for 10 minutes
Ended up with 25 sealed 8 oz jars,(double stacked in the water) 1 that didn't seal, and half a jar left
It's pretty good, first you taste the sweet and cranberry, and then the hab sneaks up on you. Going to try and melt some down and do some wings this weekend! I'm thinking that like with the orange sriricha, the cooking will calm the heat a bit
Started with gloved hands, and used 35 Habs, seeds and most of the membrane removed
These went into the food processor, along with 4 sweet red peppers, seeded, cored and rouch chopped. Gave that a quick spin to fine dice them, then added 41/2 cups of white vinegar, and let that buzz about a minute to make a slurry. I gave this a taste, and if you added a carrot, buzzed it another minute, and strained it, it'd make a damn fine hot sauce:thumb:...but I digress...
So dumped the processor bowl into a LARGE pot (about 15-20 qts I think)
Now added 3 12oz bags of cranberries (the local store had them on sale after Christmas for 50 cents each)
And cooked at med-hi until the cranberries had mostly all popped (about 10 minutes) Then turned off the burner, and in with the boat motor to puree intil smooth.
Lit burner again, and added, 21 (yep, 21) cups of granulated sugar, and stirred until dissolved, then added 1 cup of fresh sqeezed lemon juice, along with the zest of the 3 lemons. brought the heat down, and let simmer about 20-30 minutes.
Then jacked the heat back up to med-hi, and brought to a rolling boil (note: be CAREFUL at this step, it can go from boiling to hot napalm in seconds, and few burns are worse than a hot sugar burn!) Once at a boil, added 3 packages powdered pectin (9 oz. if using the liquid) and stir like crazy for a minute.
At this point, it's ready to ladle into sterilized jars, top with sterilized lids, and screw the rings on finger tight. Into a boiling water bath for 10 minutes
Ended up with 25 sealed 8 oz jars,(double stacked in the water) 1 that didn't seal, and half a jar left
It's pretty good, first you taste the sweet and cranberry, and then the hab sneaks up on you. Going to try and melt some down and do some wings this weekend! I'm thinking that like with the orange sriricha, the cooking will calm the heat a bit
