This stuff is yummy. I got the recipe from our friend, the late, great Arnold Hyman, a jewelry designer here in San Antonio. Arnold is no longer with us, but his cranberry relish lives on lives on at our table, and, hopefully, at yours.
It’s incredible easy. The recipes follows the photos – hope you enjoy it:
Arnold’s Cranberry-Jalapeño Relish
1 pkg. (12 0z.) fresh or frozen cranberries
1 whole lime
3/4 cup sugar
1-2 jalapeños, seeded and minced
1/4 cup chopped fresh cilantro
Coarsely chop cranberries in food processor. Transfer to bowl. Cut lime including peel into small pieces–process until finely diced. Add cranberries, sugar, and jalapeño. Mix in cilantro and refrigerate several hours–makes 2 1/2 cups.
(Note: I chop everything coarsely in the food processor – Lyn)