Jalapeno/Cranberry Relish – by Linda Tegarden
Ingredients
- 3 lbs jalapenos diced
- 2 cups cranberries
- 5-6 cups sugar depending on how hot the peppers are
- 2 onions diced
- 1/2 cup water
- 1/2 cup vinegar
- 2 teaspoons mustard seed
- 1 teaspoon turmeric
- 2 teaspoons celery seed
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
Instructions
- Bring all ingredients to a boil for 10-12 minutes.
- Process for 10 minutes.
- This recipe makes 6 half pints.
- If not canning, you can halve the recipe and store it in the refrigerator for up to 1 month.
- Enjoy on top of cream cheese, as a side for Thanksgiving, or as a glaze for chicken or pork.
