This Southwestern take on a traditional holiday favorite will surprise your guests with a bit of a bite from the chipotle and jalepenos. It works well as a condiment with roasts or as a dip or topping for chips and canapes. It can be made a day or two in adavance and held refrigerated until service.

Orange Cranberry Salsa
Makes about 2 cups.

12oz of fresh or frozen whole cranberries, cleaned and well picked
1 ½ c orange juice
2t orange zest
1t chipotle puree
1/2T chopped garlic
¼ t cinnamon
1T diced jalapenos
2t cumin
2T brown sugar
1T honey
2 oranges peeled, seeded and cut in ½ inch chunks
1/3 c picked and rough chopped cilantro

Method:

1) In a 1 qt sauce pot over medium heat combine all ingredients except orange chunks and cilantro, bring to a boil and then simmer for 10-12 minutes or until berries are soft.

2) Put this mixture into a food processor and pulse until a chunky mix is made, about 10-15 seconds.

3) Pour this mixture into a glass or stainless bowl and let cool to room temperature.

4) At service fold in the diced oranges and cilantro, adjust the seasoning with S&P