Fresh Cranberry Salsa

12 ounces (3 cups) fresh or frozen cranberries, washed

4-5 medium scallions, roughly chopped

3 cups loosely packed cilantro leaves

2 cups loosely packed fresh mint leaves

2-3 tablespoons seeded and chopped jalapeno peppers

½ tablespoon grated orange zest

½ cup honey

¼ cup orange juice

2 tablespoons lime juice

2-3 drops hot sauce, or to taste

Place the cranberries in a food processor and pulse until finely chopped. Transfer the cranberries to a medium bowl. Set aside.

In the food processor, combine the scallions, cilantro, mint, jalapenos and orange zest and pulse until finely chopped. Transfer to the bowl with the cranberries and toss to mix.

In a small bowl, mix together the honey, orange and lime juices and the hot sauce. Pour the mixture over the salsa, toss to combine, then chill for at least 1 hour before serving.

Serves 12.

Joann Pruess