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Tex Mex Cranberry Salsa Recipe
1 C. water
1 C. sugar
1 12-oz. package fresh or frozen cranberries
2 T. chopped canned jalapeno peppers
1 t. dried cilantro
1/4 t. ground cumin
1 green onion, white and green parts, sliced
1 t. lime juice
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat.
Add cranberries; return to a boil. Gently boil cranberries for 10 minutes
without stirring. Pour into medium glass mixing bowl. Gently stir in remaining
ingredients.
Place a piece of plastic wrap directly on salsa. Cool at room temperature and
refrigerate. Serve at room temperature.
Yield: 2 1/2 cups.
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Happy Thanksgiving!