12 ounces fresh cranberries
1/3 – 1/2 purple onion
1 small seeded jalapeno or less, depending on how hot you like your salsa
1/2 bunch cilantro
1 cup sugar
1 teaspoon cumin
Pulse cranberries, onion, jalapeno and cilantro in foor processor (or blender) until all are coarsely copped. Mix in sugar cumin. Refrigerate.
Serving Ideas: Salsa may be pored over a block of cream chees and served with crackers or toasted and buttered slices of baguette bread. It can also be served plain with corn chips.