Cranberry Sauce with a kick..

While shopping the other day I looked at a can of cranberry jelly and thought “how boring, I’m sure I can do more with it.”  So I looked through my emails and found this one.  It is from Chef Anthony Stewart he is Executive Chef at Pritikin Longevity Center & Spa.

Orange Cranberry Salsa

Cranberry Salsa

Serves about 12
(2 tablespoons per serving)

1 cup chopped cranberries (fresh or frozen)
1 Tablespoon frozen apple juice concentrate
2 oranges, segmented and chopped
1 tomato, diced
½ teaspoon chopped garlic
Half of red onion, finely chopped
Half of jalapeno pepper, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh cilantro (optional)

• In a small saucepan, cook cranberries and apple juice concentrate on medium heat until the cranberries begin to break down, about 5 minutes. Let cool.
• In a large bowl, combine cranberry mixture and all remaining ingredients and mix well, using a spoon.

Let sit for 15 minutes in refrigerator.   Serve with turkey or any type of poultry.

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