Cranberry Salsa

I am a BIG fan of salsas, so I love trying all different kinds.  And don't think you just have to use salsas with chips - depending on what kind they are, you can put them on eggs, veggies, fish, meats and even desserts.  This cranberry salsa is such a delightful change from tomato based salsas.  It is has a beautiful color for fall season and the Christmas holidays.  Of course it would be great with turkey!  Now is the season for cranberries, so buy a whole bunch and freeze some before the cranberry season is over.
 

Use a food processor and put all ingredients in except for sugar & juice.  I just cut off the top of the cilantro and throw it in - stems and all. 

 Pulse in short bursts until the salsa is in small pieces.  Don't turn it into mush!  Spoon into a bowl and stir in sugar & juice.  Refrigerate until ready to serve.  Enjoy!

Cranberry Salsa

12 oz bag cranberries (about 3-1/2 cups - can also use frozen)           

5 slices jalpeño pepper (without seeds for mild, add more for spicy)

1 granny smith apple, cored & cut in chunks          1 tsp grated lime zest

½ lg red pepper, cut in chunks                                ½ c sugar

½ med red onion, cut in chunks                              ½ c apple juice

½ bunch fresh cilantro (less if desired)

Put all ingredients in food processor except sugar & juice.   Pulse until ingredients are in small pieces.  Stir in sugar and juice.  Refrigerate until serving.  Serve with tortilla chips, Fritos, or on turkey.  Make a cream cheese appetizer by spreading soft cream cheese on a plate and then spoon the salsa over the top.  Serve with crackers like wheat thins, triscuts, club crackers or similar crackers.  Makes about 4 cups.