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Cranberry Salsa


  • 12 ounces fresh cranberries, washed
  • 1 small white onion, chunked
  • 1/2 cup parsley leaves
  • 4 ounces green chiles, diced
  • 2 to 3 jalapenos, diced (optional)
  • 2 teaspoons grated orange zest
  • 2 teaspoons lemon juice
  • 1/4 cup orange juice
  • 3 tablespoons honey
  • Salt, to taste


  1. Combine cranberries, onion and parsley in a food processor and chop fine.
  2. Add remaining ingredients and refrigerate at least 4 hours.

This salsa will keep in the refrigerator for up to three days.

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