CRANBERRY JALAPENO RELISH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Aiken Estate in Mesquite, Texas in 1983. 12 ounces fresh cranberries 1 whole lime 3/4 cup granulated sugar 2 jalapeno peppers minced 1/4 cup chopped fresh cilantro Place cranberries in food processor fitted with steel blade then process until coarsely chopped. Transfer to bowl. Cut lime with peel into small chunks. Process until finely diced. Add to cranberries along with sugar and jalapeno. Mix in cilantro. Refrigerate relish several hours to allow flavors to blend. Serve chilled or at room temperature.

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