Christmas Cranberry-Lime Relish by Larry Pfeifer

"A Little Red, A Little Green"

2 pkgs. (12 oz) fresh, whole cranberries
Juice and rinds of 10 key limes
1 pkg. (4 oz) fresh red or black raspberries
1 1/2 cups sugar

Cut each key lime in half and squeeze the pulp to extract the juice.  Reserve the rinds.  Strain the juice to remove the seeds. 
Place one package of cranberries in a food processor with the lime juice and pulse until coarsley chopped.  Transfer to a serving bowl and process the second package of cranberries in the same manner.
Remove the inner membrane of the lime rinds and cut into very fine pieces.  Add the raspberries and sugar to chopped cranberries and mix well.  Refrigerate for at least 4 hours.  Mix again before serving.

NOTE:  Key limes provide more tartness (or acid) than regular limes and the rinds are thinner and less objectionable for consumption.