Cranberry Salsa

Category: Mexican

Date: 08-29-2009

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Cranberry Salsa       
12 oz Bag cranberries
3/4 c Sugar    
1 Garlic clove(s)-minced (1 tsp)       
1 (or 2) jalapeņo chilies-seeded and minced
1/3 c Cilantro, chopped       
3 Scallions, minced    
1/4 c Lime juice       
1 dash Hot sauce      
Salt and pepper        
Pick through the cranberries, removing any stems, and wash thoroughly. Bring 2 cups    
water and " cup sugar to a boil. Reduce the heat, add the cranberries, and simmer      
for 2-3 minutes, or until cooked but still firm. Do not overcook; the cranberries         
should keep their shape. Drain in a colander. Refresh under cold water and drain thoroughly.   
2 cups fresh or whole frozen cranberries    
1 tablespoon grated orange peel      
1 orange, peeled and chopped         
1 tablespoon fresh ginger root, minced       
1 tablespoon chopped fresh parsley  
1 tablespoon chopped cilantro         
2 jalapeno peppers, seeds removed, chopped         
2 tablespoons frozen orange juice concentrate, thawed     
1/3 cup honey          
Chop cranberries coarsely in food processor. Add orange peel, chopped orange, ginger,           
parsley, cilantro and jalapeno peppers. When preparing peppers, wear rubber gloves to  
protect your skin. Process 30 to 40 seconds, keeping mixture coarse. Add juice  
concentrate and honey and process 5 or more seconds.