| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Oranges; grate or zest 4 tbs of the orange peel |
| 2 |
c |
Fresh cranberries |
| 1/4 |
c |
Salad oil |
| 1/4 |
c |
Minced onion |
| 1 |
tb |
Minced cilantro |
| 1 |
tb |
Minced ginger |
| 1 |
|
Minced fresh Jalapeno or Serrano pepper |
INSTRUCTIONS
Cut peel and all white membrane from oranges. Coarsely chop orange
sections. Coarsely chop fresh cranberries. Combine all ingredients. Season
to taste with salt. Let sit at least 3-4 hours before serving. (It's better
made 12-24 hours ahead.)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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