Cranberry Salsa

My friend Mary Beth reminds me of this tasty recipe that I sent her last year.  It's adapted from a recipe from Julie Haugland, owner of Vintages, a wine store in Galesburg that often has tastings.  This salsa is great as an appetizer with chips, as well as served with your turkey.

Cranberry Salsa

adapted from a recipe from Julie Haugland

1 package fresh cranberries, rinsed

1 cup crushed pineapple in juice (drain the juice, adding some if needed for consistency)

1/3 cup cilantro, chopped

1 seeded jalapeno, finely chopped (use less if you don't like the heat)

1/4 cup onion, finely chopped

1/4 cup green pepper, finely chopped

1 t. salt

1/2 cup sugar (or more if you want sweeter)

juice of 1/2  lime

Process in a food processor in this order:  Put in the jalapeno and chop finely.  Then put in the cranberries, roughly chopped cilantro, chunks of onion and green pepper and process until finely chopped.  Add drained pineapple, salt, sugar, and lime juice and process a bit further.  Add some pineapple juice if needed for consistency.

Great for Thanksgiving--or any time.  Enjoy!