Print Recipe

Mexican Cranberries



  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 (10 1/2 ounce) jar jalapeno pepper jelly
  • 2 tablespoons chopped fresh cilantro (no stems)


  1. Combine all ingredients in a small saucepan; cook over low heat until the jelly melts, stirring often.
  2. Let cool.
  3. Serve immediately or chill.

Yield: 2 1/2 cups

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