Cranberry-Jalapeno Relish

Taken from the Backwoods Home magazine. I recently made this as per directions. However, after using it I decided to cook it and add a tad more sugar, we liked it better this way. So, I have added the sugar amount to include the addition of more sugar. I would also encourage anyone who makes this to use a lime that does not have alot of pith. I used a regular lime this time, but would use a key lime next time. All in all I would make this again, however, it does not replace plain ol jellied cranberry sauce according to my daughter.

• Ready In: 3 hrs 30 mins
• Serves: 8-10

Ingredients

• 1 (2 lb) bag fresh cranberries
• 1  whole lime, the less pith the better
• 3  fresh jalapenos, stemmed and seeded
• 3⁄4-1  cup sugar

Directions

1. Wash cranberries, lime and jalapenos.
2. Deseed and remove pith of the lime.
3. Grind the cranberries, lime, and jalapenos, I used a food processor.
4. Add the sugar and mix well.
5. Refrigerate the mixture for at least three hours so flavors can meld.
6. Or as we liked it simmered for 1/2 an hour or so (until desired thickness) and cooled.