Cranberry Jalapeño Rosemary Relish
1 Pound Cranberries
1 Jalapeño deseeded and small diced
1 Orange, zested first, segmented and juice reserved
⅓ cup chopped rosemary leaves
1 Cup Coconut sugar
Salt and pepper to taste
With a peeler peel skin off the orange, lime and lemon, and chop the zest in a fine dice, then proceed to segment each one over a small bowl to catch the juices, set aside.
Finely chop the jalapeño and set aside.
In a heavy bottom sauce pan add cranberries, sugar and cook on a small fire until cranberries burst, then add zest and cook for another 5 minutes, the consistency should be that of a chunky fruit preserve, add the diced jalapeño and the citrus segments, season with salt and pepper, place in a serving dish.
Leave at room temperature if you are using it the same day or place in refrigerator, it can be stored for up to a month.