Hot Cranberry Relish
Not only great with Dressing but as as appetizer with cream cheese and crackers.
- 4 cups cranberries fresh
- 1 1/2 cups water
- 1/2 cup cider vinegar
- 3 cups sugar
- 1 teaspoon turmeric
- 1/4 pound fresh jalapeno seeds removed and chopped fine
Wash and drain cranberries; set aside. Bring remaining ingredients to a boil in a large saucepan; add cranberries and pepper.
Cook over moderate heat until cranberry skins pop. Reduce heat and simmer one hour, stirring occasionally.
Cool and place in jars. Will keep in refrigerator for the entire holiday season.