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Christmas Salsa
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    Christmas Salsa

  • 2 medium navel oranges -- whole
  • 1 pound whole cranberries -- washed well
  • 2 jalapenos -- chopped
  • 1/4 cup chopped dried apricots
  • 1 tablespoon fresh cilantro
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • Place the oranges, skin and all, in a food processor fitted with a steel blade and chop very fine. Then add the cranberries, jalapenos, apricots, and the spices and process again. Do not over chop as you want to retain the integrity of the cranberries, apricot, and jalapeno.

    Refrigerate for at least 1 hour before serving.

    Yield: Approx. 4 cups

    SERVING SUGGESTIONS: This is marvelous with roast turkey, and I often use it on an English muffin as a substitute for marmalade.

    From: The Sizzling Southwestern Cookbook by Lynn Nusom
    Posted By: Christopher E. Eaves, cea260@airmail.net
    Post Date: Tue, 29 Jun 1999

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