Cranberry Jalapeño Relish
- 16 oz fresh whole cranberries
- 2 large navel oranges pealed and finely chopped
- 1 jalapeño pepper seeded and chopped
- 1 ½ cup H‑E‑B Cane Sugar
- 1 cup water
- ¼ tsp salt
- Place all ingredients in a medium size sauce pan and cook on medium-high until cranberries pop, about 15 minutes. Stir occasionally.
- Pour relish in a bowl, cover with plastic wrap and chill 4 hours or until completely chilled.