The Bon Vivant Gourmet

This stuff is delicious with pork or just as a dip for tortilla chips.

1 cup water
1 cup granulated sugar
1 (12 oz) pkg fresh or frozen whole cranberries
2 T chopped canned jalapeno peppers
1 t dried cilantro
1/4 t ground cumin
1 green onion, white and green parts, sliced
1 t fresh lime juice

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.

Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.

Labels: appetizers