Cranberry Salsa

½ cup water
1 cup sugar
12 ounce package fresh or frozen cranberries
1 teaspoon dried cilantro
¼ teaspoon ground cumin
¼ cup red onion, chopped
2 teaspoons lime juice

For mild heat:  add ½ Fresno chili pepper, chopped
For medium heat:  add 1 re-hydrated New Mexico or Anaheim chili, chopped
For fiery hot heat:  add ½ habanero chili, (seeds, stem and ribs removed) and finely chopped.

Directions:

Combine water and sugar in a medium saucepan.  Bring to a boil over medium heat.  Add the cranberries and return to boil.  Without stirring, gently boil for 10 minutes.

Pour into a medium glass mixing bowl and gently stir in remaining ingredients.  Place plastic wrap directly on the salsa.  Cool to room temperature and refrigerate.  Best if served at room temperature.

Makes 2 ½  cups.

Recipe submitted by The Cranberry Institute