- 1 (16 ounce) can whole berry cranberry sauce
- 1 (10 1/2 ounce) jar jalapeno pepper jelly
- 2 tablespoons chopped fresh cilantro (no stems)
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- Combine all ingredients in a small saucepan; cook over low heat
until the jelly melts, stirring often.
- Let cool.
- Serve immediately or chill.
Yield: 2 1/2 cups