Cranberry Pepper Relish

• 20 min
• 10 SERVINGS
• 40 Cal
• 0 g Protein

Ingredients:

• 1-1/4 cup diced bell pepper (1/2 inch)
• 1 medium jalapeno pepper, seeded, diced (1/4 inch)
• 1 cup fresh or frozen cranberries
• 1/3 cup sugar
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon freshly grated orange peel
• 1 tablespoon freshly grated lime peel

Cooking:

1. Spray medium saucepan with nonstick cooking spray.  Heat over medium heat until hot.  Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender.  Add the remaining ingredients to pan.  Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop.  Cool 15 minutes.
2. Place cooled mixture into food processor or blender container.  Cover; pulse on and off until slightly chunky.  Season with salt and pepper as desired.  Serve at room temperature.  
Cook's Tip: The relish can be covered and refrigerated for 1 hour and served cold, if desired.  It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes.  Heating may intensify the spiciness of the relish.