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Submitted by: Gail Galipp from Mabank, TX
Originally shared on the web 06/05/2019

1 to 2 jalapeño peppers, deveined and seeded, if desired
12-oz. pkg. fresh cranberries
1 whole orange, quartered
11-oz. can crushed pineapple, well drained
1 c. sugar

Remove seeds from jalapeños, if a milder taste is preferred. In a food grinder, grind jalapeños, cranberries and orange. Stir in pineapple and sugar; transfer to a serving bowl. Cover and refrigerate overnight before serving. Serves 8 to 10.