11/04/16

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.

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