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    Cranberry Salsa


    Source of Recipe


    Aunt Saunny

    12 ounces fresh cranberries, washed
    1 small white onion, chunked
    1/2 cup parsley leaves
    4 ounces green chiles, diced
    2 to 3 jalapeños, diced (optional)
    2 teaspoons grated orange zest
    2 teaspoons lemon juice
    1/4 cup orange juice
    3 tablespoons honey
    Salt, to taste

    Combine cranberries, onion and parsley in a food processor and chop fine. Add remaining ingredients and refrigerate at least 4 hours. This salsa will keep in the refrigerator for up to three days.
 

 

 

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