Make this relish a day ahead to allow the flavors to meld and the heat form the jalapeño to mellow.
1 cup water
1 cup sugar
1 (12 oz.) package cranberries
2 fresh jalapeños, seeded and finely chopped
1 tablespoon fresh cilantro
1/2 teaspoon cumin
2 to 3 green onions, sliced
1 tablespoon fresh lime juice
1. Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and allow to cool.
2. Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature.
Serves 8