|Canned cranberry sauce||16 Ounce (1 Can, Whole)|
|Jalapeno jelly||10 1⁄2 Ounce (1 Jar)|
|Chopped fresh cilantro||2 Tablespoon|
1. Combine the cranberry sauce and jelly in a small saucepan; cook over a low heat, stirring often until jelly melts.
2. Cool mixture
3. Gently stir in the chopped fresh cilantro. Chill until ready to serve.
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