Title: Cranberry Salsa
Categories: Dip
Yield: 8 Servings

2 lg Oranges; grate or zest 4
-tbs of the orange peel
2 c Fresh cranberries
1/4 c Salad oil
1/4 c Minced onion
1 tb Minced cilantro
1 tb Minced ginger
1 Minced fresh Jalapeno or
-Serrano pepper

Cut peel and all white membrane from oranges. Coarsely chop orange
sections. Coarsely chop fresh cranberries. Combine all ingredients. Season
to taste with salt. Let sit at least 3-4 hours before serving. (It's better
made 12-24 hours ahead.)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.