Lynn Gifford wrote:

> I make a fresh cranberry relish with a whole orange, a couple of
> jalapenos and some candied or preserved ginger. You could add Splenda
> or sugaar if it's too tart. I do it in a food processor. You have to
> fudge on the amounts. Staart with a bag of fresh cranberries and keep
> tasting. This keeps well (but not forever)


I do a similar dealie but I cook the stuff and usually add some
brandy...after cooking I also throw in some whole toasted pecans...

Adding some dried cherries to the mix also works well...

'Tis a basic recipe that can be easily expanded upon...

--
Best
Greg