directions
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1
Cut, peel and remove all white membrane from oranges; lift out sections
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2
Coarsely chop orange sec- tions
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3
Using a knife or a food processor, coarsely chop cranberries. In a bowl, combine all ingredients and mix thoroughly
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4
Season to taste with salt
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5
If made ahead, cover and refrigerate for up to 2 days
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6
Makes about 3 cups
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7
Serve with poultry, lamb or pork.
CRANBERRY SALSA
ingredients
- 2 large oranges
- 2 cups fresh cranberries
- 4 teaspoons grated orange peel
- 1/4 cup minced onion
- 1/4 cup vegetable oil
- 1 tablespoon each minced fresh cilantro and ginger
- 1 small hot chile, stemmed, seeded and minced