Very, very good! I made this to spoon over some smoked chicken enchiladas, and it gave a perfect finish to the dish. I did use poblano instead of a jalepeno. Rather than dump everything in a food processor, I processed the cranberries a cup at a time in a mini-chopper until the texture was right. Finely hand chopped the green onions, cilantro and pepper and stirred all of it up in a bowl with the rest of the ingredients. Refrigerated overnight and it was wonderful. I may try to cut back a bit on the sugar or substitute honey the next time, but it's just about perfect the way it is.
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Very, very good! I made this to spoon over some smoked chicken enchiladas, and it gave a...