Ingredients

How to make it

  • Cook the cranberries, sugar and some water together to make a cranberry sauce following the directions on the back of the bag of cranberries. When you are finished with the cranberry sauce add jalpeno pepper jelly according to taste into the hot relish and stir till it is well incorporated. You can add as little or as much as you like and according to the heat level that you prefer. I usually add at least half the jar of the pepper jelly. Let this chill in the fridge. It will keep several weeks in the fridge.
  • I serve this with crackers and cheese. To be quick and simple just put out a block of cream cheese and put a few spoonfuls of sauce over top. To get a bit more fancy I get a wheel of Brie or Camembert cheese and peel the paper off and place into a hot oven for about 10 to 15 minutes till the cheese wheel is all soft, hot and gooey. Place the hot cheese on a platter, surround with crackers and spoon the cold cranberry sauce over top and serve right away.

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    " It was excellent "
    chefelaine ate it and said...
    Great combination of flavors, Liz, and HIGH FIVE to you! :+D
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