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Fresh Cranberry Salsa

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CATEGORY CUISINE TAG YIELD
Grains La times, Latimes1 32 servings

INGREDIENTS

1/2 Minced jalapeno chile; seeds reserved
2 c Rinsed chopped cranberries
3 tb Dark brown sugar
3 tb Honey
3/4 c Diced celery
3/4 c Finely diced white onion
2 lg Seeded diced plum tomatoes
Salt
1/4 c Chopped cilantro

INSTRUCTIONS

Combine jalapeno, cranberries, sugar and honey in 8-inch nonstick skillet
over medium-high heat. Bring to boil and cook, stirring, 3 minutes. Stir in
celery, onion, tomatoes and salt to taste and cook until heated through,
about 2 minutes. Transfer to bowl. Add cilantro and reserved jalapeno seeds
to taste. Can be made several days ahead and refrigerated. To serve, stir
well and adjust sugar and seasoning. Serve chilled or at room temperature.
Serve with tortilla chips, turkey, ham or roast beef. Use it as a spread on
sandwiches with mayonnaise or as a garnish on quesadillas. Yields 2 cups.
Each 2-tablespoon serving: 15 calories, 13 mg sodium, 0 cholesterol, 0 fat,
4 grams carbohydrates, 0 grams protein, 0.16 gram fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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