2 large jalapeno peppers
2 large fresh jalapeno peppers
3 fluid ounces cranberry juice
1 lemon slice
Place Mexican-style jalapeno peppers in a small saucepan, and place over medium heat. Cook, stirring frequently, for about 1 minute. Remove peppers, and place on paper towels to cool. Remove 1/2 cup of juice from peppers, and reserve juice for sprinkling with strawberry preserves. Sprinkle with 1/2 lemon slice. Chill until slightly salted.