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Cranberry Salsa

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“A Holiday Treat from 'Vinegar on the Rocks' (makers of gourmet food products). I heard this recipe on the CBC and thought it might be interesting. It was the first year I ate cranberries with my turkey.”
READY IN:
15mins
SERVES:
24
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Quarter the orange (leaving skin on) and finely chop in food processor.
  2. If using preserved ginger, you may chop it in the processor as well.
  3. Remove to glass bowl.
  4. Then coarsely chop cranberries in processor with 3 short pulses (you don't want them pureed); add berries to oranges.
  5. Mix in sugar, honey, ginger, raisins, hot pepper and stir.
  6. Cover and let stand overnight in refrigerator to let flavours marry.
  7. Next day, divide into portions for freezing; refrigerated salsa will keep for about two weeks.
  8. Try it mixed in turkey dressing, as side dish, or on canapes.

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