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OK Rose.. here is your first installment

Tex-Mex Jalapeño Cranberry Sauce
Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this unique cranberry sauce recipe.
This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.

12 oz fresh cranberries
zest of 1 orange, finely grated
juice of 2 oranges
2 T tequila
1/2 C sugar
1 jalapeño pepper, seeded and finely chopped
Add enough water to the orange juice to make one cup of liquid.
Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeño cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.
Makes about 1 1/2 Cups