Cranbery-Jalapeno Sauce

12 oz Cranberries (1 bag)

3/4 c Lt brown sugar; firmly packd

1 tb ORTEGA diced Jalapenos -OR-

-1 (4-oz.) can ORTEGA diced -green chiles 1/3 c Cider vinegar

1/4 c Chopped cilantro or parlsey

In heavy saucepan, over medium heat, heat cranberries, sugar, jalapenos or chiles and vinegar to a boil. Reduce heat; simmer for 20 to 25 minutes or until thick, stirring occasionally. Stir in

cilantro or parsley. Cool. Cover. Store in refrigerator for up to 2 weeks.