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.

© 2009 Mary Sue Milliken and Susan Feniger.  All rights reserved.