This riff on the traditional sauce is especially good on turkey sandwiches the next day. This sauce can be made up to a week ahead. From Kristen Browning-Blas, The Denver Post. Makes about 2½ cups.
Ingredients
1 cup water
1 cup sugar
1 12-oz package fresh or frozen cranberries
2 tablespoons chopped canned jalapeños
2 tablespoons chopped fresh cilantro
½ teaspoon ground toasted cumin
1-2 teaspoons lime or orange juice
Directions
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring.
Pour into a medium non-metal bowl. Gently stir in remaining ingredients. Place a plastic wrap directly on salsa. Cool to room temperature and refrigerate. Best if served at room temperature.
