Yields 6 quarter-pint Mason jars. Recipe by Savannah Waszczuk.
1 pound fresh cranberries
2 to 3 green onions, finely chopped
1 to 2 jalapeños, de-seeded and finely chopped
2 tablespoons lemon juice
1½ cups sugar
¼ teaspoon fresh cilantro, finely chopped
Place cranberries in a food processor, and chop until very fine. Remove chopped cranberries, and place in a large mixing bowl. Add green onions, lemon juice, sugar, cilantro and jalapeños to your desired spice level. (I usually use one chopped jalapeño, and you cannot taste the spice.) Mix all ingredients until well combined. Place in a sealed container, place in refrigerator and let flavors meld for three to five days. When ready to gift, place in small jars. This relish is best served spooned over cream cheese, goat cheese or baked brie with salted crackers.