Ingredients

• 2 tablespoons molasses
• 12 jalapenos
• 1/4 cup shredded mozzarella
• 1/3 cup cream cheese, room temperature
• 1/4 cup ricotta
• 3 tablespoons chopped shallots
• 1/3 cup diced cooked bacon
• 12 slices prosciutto
• 1 1/4 cups granulated sugar
• 1 cup cabernet sauvignon (recommended: Guardian Cellars)
• 1 (12-ounce) bag cranberries
• 1 tangerine, zested
• 1 whole cinnamon stick

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Instructions

1. For the jalapenos:
2. Combine 4 cups water and the molasses in a medium pot and bring to a boil. Add the jalapenos and cook until soft. Remove the jalapenos and let cool. Combine the mozzarella with the cream cheese and ricotta. Mix in the shallots and bacon.
3. Prepare a grill to 350 degrees F.
4. Slice the jalapenos lengthwise and carve out the seeds and stems. Stuff the cleaned out jalapenos with the cheese mixture and wrap each with 1 slice prosciutto. Grill the jalapenos, turning frequently, until the prosciutto is crispy, 5 to 8 minutes.
5. For the dipping sauce: Bring the sugar and wine to a boil over medium-high heat. Add the cranberries, tangerine zest, and cinnamon stick and return to a boil, stirring. Reduce the heat and simmer, partially covered, until the cranberry skins pop, about 10 minutes.
6. Serve the poppers with the dipping sauce.