Bring water, sugar and salt to a boil in a large saucepan over medium heat. Add cranberries. Reduce heat; simmer until cranberries pop and sauce thickens, stirring occasionally. Add jalapeños, cilantro and apple; stir gently to mix. Chill and serve spooned over a block of cream cheese. Serve with crackers or tortilla chips. Relish may be stored in freezer containers until needed.
This Cranberry-Jalapeño Relish recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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