Place the oranges, skin and all, in a food processor fitted with a steel blade and chop very fine. Then add the cranberries, jalapenos, apricots, and the spices and process again. Do not over chop as you want to retain the integrity of the cranberries, apricot, and jalapeno.
Refrigerate for at least 1 hour before serving.
Yield: Approx. 4 cups
SERVING SUGGESTIONS: This is marvelous with roast turkey, and I often use it on an English muffin as a substitute for marmalade.
From: The Sizzling Southwestern Cookbook by Lynn Nusom
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