Cranberry Jalapeno Relish

Ingredients:

24 oz fresh cranberries (two bags and I prefer Ocean Spray)
½ cup fresh lime juice (about 3-4 limes, plus zest)
½ cup water
 1 small shallots, finely chopped
1 teaspoon salt
1 bunch cilantro, chopped
1 jalapeno pepper (feel free to use the canned ones, you can go more or less on this depending on preference)
1 tablespoon chopped garlic
2 ½ cups sugar

1. Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.
2. Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer on medium heat, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.


*Tips*
Have left over turkey?  Slice some up on a honey-wheat roll with cheddar cheese (Cabot of course) and Cranberry Jalapeno Relish and serve! 

Don't have any turkey left over?  Spread some of the relish on top of a block of cream cheese and use as a spread for crackers!