Ingredients
1
bag (12 oz) fresh or frozen cranberries
1
to 2 jalapeño chiles, quartered, seeded
1
tart apple, peeled, finely chopped
1/2
cup finely chopped peeled jicama
1/2
cup orange marmalade
2/3
cup sugar
1/3
cup pomegranate seeds
1/3
cup chopped fresh cilantro
1
tablespoon lemon juice
1
tablespoon Dijon mustard
Preparation
In food processor bowl with metal blade or blender container, coarsely grind cranberries and chiles.
In large bowl, mix all remaining ingredients. Stir in cranberry mixture until well blended. Refrigerate at least 1 hour or until chilled.
Spoon mixture into decorative crock or jar. Store in refrigerator up to 1 week.
