Cranberry Jalapeno Relish

• 1 large orange
• 1 bag (12 oz/340g) fresh or frozen cranberries
• 2 seeded and finely chopped jalapeno pepper
• 4 1/2 cups sugar
• 3/4 cup water
• 1 box Certo Pectin Crystals

1. Cut orange in quarters leaving rind on.
2. Place orange, and cranberries in blender or food processor and chop finely (do not puree).
3. Place prepared fruit and peppers into large bowl.
4. Add sugar to fruit and mix well.
5. Let stand 10 min.
6. Combine water and fruit pectin crystals in a small sacepan.
7. Bring to a boil and boil 1 min, stirring constantly.
8. Stir pectin into fruit mixture and continue to stir for 3 minutes until most of the sugar is dissolved.
9. Pour into clean jars or plastic containers.
10. Cover with tight lids and let stand at room temperature until set (may take 24 hours).
11. Store in freezer.
12. If used within 3 weeks jam may be stored in refrigerator.

orange, cranberries, jalapeno pepper, sugar, water, crystals

Taken from www.kraftrecipes.com/recipes/cranberry-jalapeno-relish-83650.aspx (may not work)