Sparks Favorite Holiday Recipes:
Fresh Cranberry Salsa
Makes about 3 cups
- 1 pound cranberries, fresh or frozen (thawed)
- 1 cup sugar
- 2 teaspoons grated orange zest
- 3 Granny Smith apples, peeled and diced
- 3 oranges, peeled, seeded, and diced
- 2 to 4 serrano chiles, stemmed and diced (with seeds)
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
Finely chop the cranberries in a food processor or by hand. Combine in a bowl with the remaining ingredients and mix together. Set aside at room temperature 1 hour and then chill until ready to serve. Store in the refrigerator as long as 3 days.
Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
