Cranberry Salsa

Name: Cranberry Salsa
Ingredients: 4 cups fresh cranberries; 1 seedless orange; 1 cup raisins (golden, sultana or Thompson, or any combination thereof); 12 cup honey; 12 cup sugar; 2 tablespoons finely chopped preserved gingerroot or 12 teaspoon ground ginger (powdered); 1 tablespoon finely chopped red Thai peppers (also known as finger pepper -- but any hot pepper will do)

7 ingredients

8 steps

Ingredients

4 cups fresh cranberries
1 seedless orange
1 cup raisins (golden, sultana or Thompson, or any combination thereof)
12 cup honey
12 cup sugar
2 tablespoons finely chopped preserved gingerroot or 12 teaspoon ground ginger (powdered)
1 tablespoon finely chopped red Thai peppers (also known as finger pepper -- but any hot pepper will do)

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.