• 1 1/2 cup fresh cranberries
• Juice of 1 orange
• 1/2 cup sugar
• 2 red bell peppers, roasted, peeled, seeded and diced
• 2 small jalapeños, roasted, peeled, seeded and diced
• 2 Tbsp. chopped cilantro
• Zest of 1/2 lime
• Zest of 1/2 orange

Broil peppers on a baking sheet, turning frequently, until skin is evenly charred. Keep peppers 4-5 inches from heat.Place peppers in a plastic bag for cooling. When cooled, peel charred skin from peppers and remove seeds.Sauce: Blend cranberries, orange juice and sugar. Transfer mixture to a pan and add remaining ingredients. Stir. Allow mixture to stand at least 30 minutes for flavors to mix. Warm sauce over low heat before serving. Do not boil.Serve sauce with sirloin, tenderloin, or roasted chicken.

Yields: 2 cups.