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.