Mexican Cranberries

Yield: 2 1/2 cups

Ingredients

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

Instructions

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.