CRANBERRY SALSA

2 bags fresh or frozen cranberries (no need to defrost)

2 Granny Smith Apples, peeled, cored and cut in chunks

1 large red bell pepper, seeded and cut in chunks

1 medium red onion peeled and cut in chunks

1 and 1/2 cups sugar

2/3 cup apple juice

6 Tablespoons fresh cilantro, finely chopped

4 Tablespoons pickled jalapeno peppers, remove seeds and chop fine

2 teaspoons lime zest, grated

Place cranberries, apple chunks, bell pepper chunks, and onion chunks in food processor and pulse to desired consistency. Pour into large bowl. Add remaining ingredients. Refrigerate. Can be made at least two weeks ahead.

Makes a large batch, so enjoy and share!

Thanks to Renee Poulson