Fresh and citrusy, this cranberry pepper relish is sure to impress your guests.
Spray medium saucepan with nonstick cooking spray. Heat over medium heat until hot. Cook and stir bell pepper and jalapeño pepper 3 to 6 minutes or until tender. Add the remaining ingredients to pan. Cook over medium-low heat about 8 minutes or until fresh cranberries begin to pop. Cool 15 minutes.
Place cooled mixture into food processor or blender container. Cover; pulse on and off until slightly chunky. Season with salt and pepper as desired. Serve at room temperature.
Test Kitchen Tips The relish can be covered and refrigerated for 1 hour and served cold, if desired. It can also be made ahead, covered and refrigerated until just before serving; if desired, the relish can be heated in a medium saucepan over low heat for 5 minutes. Heating may intensify the spiciness of the relish.