Cranberry chipotle relish with jicama

Put the cranberries in a heated saucepan with the orange juice.

Remove the zest of half an orange with a vegetable peeler, chop it and add it with the sugar.

Chop two canned chipotles very finely, seeds in, and add them.

Start over high heat, then reduce to medium and stir seven to ten minutes until all the cranberries have popped and it thickens enough to hold its shape in a spoon, not to a paste.

Turn off the heat and scrape into a bowl to cool; it thickens further as it cools.

Peel the jicama with a knife, about an eighth of an inch below the surface, then cut quarter inch slices, strips and dice.

Stir the jicama into the cooled cranberries and season with a teaspoon of salt; taste with some jicama.