Tex-Mex Cranberry Salsa
Makes about 21/2 cups. Recipe is from Ocean Spray.
1 cup water
1 cup sugar
1 (12-oz.) pkg. fresh or frozen cranberries
2 tbls. chopped canned jalapeño peppers
1/4 cup fresh cilantro
1/4 tsp. ground cumin
1 green onion, white and green parts, sliced
1 teaspoon lime juice
1. Combine the water and sugar in a medium saucepan, and bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl, and gently stir in remaining ingredients.
2. Place a piece of plastic wrap directly on the salsa. Cool at room temperature and refrigerate. Best if served at room temperature.