Cranberry-Orange Jalapeño Relish
12-ounce bag fresh or frozen cranberries
1 large unpeeled orange, quartered, seeds removed
1/4 unpeeled lemon, seeds removed, cut in half
2 to 3 jalapeño peppers, seeds and stems removed (to taste)
1 cup sugar (about)
1/2 bunch cilantro, leaves only, chopped
Place about half the cranberries, the orange and lemon pieces and the jalapenos in a food processor and pulse until finely and uniformly chopped —do not let mixture puree. Remove to a glass or other non-metal bowl. Chop the remaining cranberries about 4 to 5 times until coarsely chopped. Add the sugar and stir thoroughly. Let stand 5 minutes and then taste to be sure no additional sugar is needed. Refrigerate at least 30 minutes and up to a week. Just before serving, stir in the cilantro. Makes about 3 cups, 12 servings.
Per serving: 84 calories 1 percent calories from fat), 0 fat, 0 cholesterol, 0.2 g protein, 22.2 g carbohydrate, 1.8 g fiber, 1 mg sodium.