Instructions: This colorful red-and-yellow relish is perfect for fall and goes well with any game bird. Part of a Thanksgiving menu.

1. Simmer cranberries in water to cover until they pop, about 10 min.

Drain.

2. Peel the mango; seed and coarsely chop.

3. In a medium bowl, combine cranberries with mango, onion, jalapeno, cilantro, lime juice and honey. Season to taste with freshly ground pepper.

4. Cover; refrigerate for up to 1 day. Bring to room temperature before serving.

Makes about 2 cups. [37 cal, 0 g fat; Pat H. McRecipe 1996]

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