Cranberry-Pepper Jelly Relish

1 cup fresh cranberries

• Photos

Photos By Sue Ade

1 medium onion

1 medium green pepper

3/4 cup granulated sugar

1/2 cup white distilled vinegar

3/4 teaspoon salt

3 tablespoons prepared jalapeo pepper jelly, more or less to taste

Peel onion, quarter and chop fine. Remove stem, seeds and membrane from pepper, then chop fine. In a medium saucepan, over medium heat, combine onion, pepper, sugar, vinegar and salt. Lower heat, and simmer, covered, for 15 minutes. Uncover saucepan, and simmer for 15 minutes more. Remove from heat and stir in pepper jelly, mixing until jelly liquifies. Cool relish to room temperature. Once relish is cool, spoon into sterilized jars and store in refrigerator for up to one month. Makes about 1-1/2 cups.