This relish is best if it ages a few hours to allow the flavors to marry, and it will keep for a week. It’s sort of a Southwestern 90’s type creation – you’ll either love it or hate it. 1 ea. 12-ounce package fresh cranberries 1 lime 2 fresh jalapenos, seeds removed 1/4 cup fresh cilantro leaves 3/4 cup sugar 1 ea. 8-oz. can crushed pineapple, drained 2 or 3 T jelly (can use jalapeno jelly).
Cut lime in small pieces and chop in food processor till finely diced. Add cranberries, jalapeno, and cilantro to food processor and chop coarsely. Empty mixture into bowl and stir in sugar, pineapple, and jelly.
Serve as relish alongside meats, or as a dip. To serve as dip, pour over cream cheese and serve with crackers.
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