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Jalapeno-cranberry relish

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
November 17, 2010

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Serves 8

3/4 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground allspice
2 jalapenos or other small hot chilies, seeded and finely chopped
Black pepper, to taste
2 bags (12 ounces each) fresh whole cranberries
Grated rind and juice of 1 lime

1. In a large saucepan over high heat, combine vinegar, sugar, salt, allspice, jalapenos, and black pepper. Bring to a boil, lower the heat, and simmer for 5 minutes or until the mixture turns into a thick syrup.

2. Add the cranberries and cook, stirring often, for 5 minutes or until they begin to burst.

3. Stir in lime rind and juice. Cool and refrigerate for 1 day for flavors to mellow.

Karoline Boehm Goodnick