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Mexican Cranberries

1 (16 ounce) can whole berry cranberry sauce
1 (10 1/2 ounce) jar jalapeno pepper jelly
2 tablespoons chopped fresh cilantro (no stems)

Combine all ingredients in a small saucepan; cook over low heat until the jelly melts, stirring often. Cool.

Serve immediately or chill.

Yield: 2 1/2 cups

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