I did not care for this recipe.

This one's a real winner; super easy & tastes great! It holds up well in the fridge & is equally good w/ roast turkey & roast pork dishes. It's a 'keeper' in my house now! Thanks for sharing this one!

I made this for a southwestern-themed Thanksgiving. At first, I thought that I made a mistake by using the whole jalapeno -- it was soooo spicy, I thought it might be inedible. But after allowing it to sit in the fridge for a few hours, the flavors mellowed out and it turned out to be quite good! One word of caution: when chopping jalapeno, the jalapeno's oils can get on your skin and will cause a burning sensation which can last for hours. I recommend using those thin, clear plastic gloves to protect your hands. Those who've experienced "jalapeno skin burns" will know exactly what I mean!

very delicious with ham or turkey.

People have called me after my parties to request this recipe. It is definitely for the bold, the turkey-cranberry-bored! Spicy, alive, and WOW!! So, so good after Thanksgiving with the turkey, some spinach and a little mayo in a WRAP!! I make this sauce to do turkey wraps all year... try it and let the bold among your guests beg you for this recipe!

I served this with ham for Christmas dinner. It's really good. I made 2 days in advance, and just stirred a couple of times a day to mix the flavors up as the dried cranberries reconstituted themselves. Reminder that the fresh jalapeno should be "to taste". Using the amount recipe calls for was a little spicy for our taste, but maybe not to another. Will definitely make this again. Look forward to trying it with turkey or chicken.

I made this for Thanksgiving and again for a Holiday party recently. I served it as "Cranberry Salsa" with tortilla chips. I received many compliments on it. It's a sweeter salsa. I didn't change a thing (other than double the recipe the 2nd time I made it).

This was perfect to go with a Southwest turkey. I tried fresh cranberries and that was pretty tart, so I added 2T honey. I used the zest of the orange and lime also and chopped it fine. I chopped it all by hand, but still needed to give it a pulse or two in the food processor. This was also good with tortilla chips. 1/2 c orange juice is one orange, and 1/4 c lime juice is one line. I used 1 clove garlic. I look forward to trying it with dry cranberries also sometime. Can easily make a day or two ahead. Thanks! It's a fantastic recipe!

I loved this relish, tried it faux turkey, made the turkey a little more enjoyable!! Can't wait to make it again

Made this last year at Thanksgiving to rave reviews, just made it again tonight, and I can't wait to eat it! The blend of smells is incredible - it's like a salsa that uses cranberries instead of tomatoes - sounds kind of wierd but you won't be disappointed! Unique and delicious!

This is the best cranberry relish I have ever tasted. Our family is from the area where cranberries are raised in Washington State and I have never tasted anything as good as this. You really don't know what to expect. All you know is that when it hits the tastebuds it puts a smile on your face.

This one gets huge compliments from all. I serve it as an appetizer over brie or cream cheese with tortilla chips or french bread.

Great blend of flavors and easy to put together. If you like spicy, but not over powering, enjoy.

Tried this on my co-workers first at a Thanksgiving Luncheon we held. Several positive comments and request for the recipe. Made it for Thanksgiving and my husband, who isn't fond of plain cranberry sauce really liked this relish. I added two jalapenos just as a matter of taste. I'll be making this each year. Thanks Donna!

This is an excellent relish not to mention one of the easiest I've made. I will definately be making this on a regular basis. THank YOU

We fixed this recipe last year....it is absolutely delicious.