Cranberry Salsa

[beatlebette]

CRANBERRY SALSA

2 Cups fresh or frozen cranberries
1 orange, peeled and chopped
1 Tablespoon orange peel, grated
1 Tablespoon fresh ginger root, minced
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh cilantro, chopped
1 jalapeño pepper, seeded and chopped (to taste)
1/3 Cup honey
2 Tablespoons frozen orange juice concentrate, thawed

Directions:
Coarsely chop cranberries in food processor. Add orange,
orange peel, ginger, parsley, cilantro and jalapeño pepper;
process 30 to 40 seconds or until mixture is coarsely chopped.
Add honey and orange juice concentrate; process about five
more seconds. Makes 2 cups.

Serve with turkey or other poultry. Yum!!

[D.utela]

Cranberry Apple Cider


4 cups water
4 cups apple juice
1 can 12 ounces frozen apple juice concentrate, thawed
1 medium apple, peeled and sliced
1 cup fresh or frozen cranberries
1 medium orange, peeled and sectioned
1 cinnamon stick
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until the cider reaches the desired temperature. Discard the cinnamon stick. If desired, remove the fruit with a slotted spoon before serving. Yield: 10 servings about 2-1/2 quarts.