Spiced Jalapeno Cranberry Relish

• 1 cup water
• 1-1/2 cups granulated sugar
• 1-1/3 cups apple cider vinegar
• 2 teaspoons coarse ground salt
• 1 teaspoon dill seed
• 1 teaspoon mustard seed
• 8 whole black peppercorns
• 6 whole allspice
• 8 whole cloves
• 1 stick cinnamon. broken in half
• 1 pound jalapeno peppers, thinly sliced crosswise use a mandolin if you have one
• 1 large white onion, chopped
• 2/3 cup shredded carrot
• 2 cups dried cranberries

1. In a Dutch oven, place water, vinegar, sugar and salt over medium heat. Whisk until sugar is dissolved. Place dill seed, mustard seed, peppercorns, allspice, cloves and cinnamon in the center of a 12-inch piece of cheesecloth folded in half; tie corners securely in two knots or use kitchen strong to tie securely closed. Add spice bundle, jalapeno peppers, onion, carrots and cranberries to saucepan. Bring the mixture to a boil. Reduce heat and simmer covered for 20 minutes. Remove from heat, discard spice bag and allow to cool.

water, sugar, apple cider vinegar, coarse ground salt, dill, black peppercorns, allspice, cloves, cinnamon, peppers, white onion, shredded carrot, cranberries

Taken from food52.com/recipes/13536-spiced-jalapeno-cranberry-relish (may not work)