I adored my cooking teacher, Gloria Martin.  She was classy, clever, creative and organized.  Thank you, Gloria, for inspiring me all those years ago.  Your recipes and menus live on.

2 bags of cranberries, picked over and washed

Juice and zest of 1 lime

1/4 cup of orange juice

1/2 cup of sugar

4 jalapenos, seeded and diced (or you can use roasted, peeled, seeded anaheim or poblano peppers)

cilantro (optional) finely chopped

1/2 of a small jicama, grated

1/2 cup toasted pecans, chopped

Combine all ingredients and chill.  Delicious on roasted meats or just on it’s own as a little salad.