Cranberry-Orange Jalapeño Relish



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.

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