CHRISTMAS SALSA

CHRISTMAS SALSA
2 medium navel oranges -- whole
1 pound whole cranberries -- washed well
2 jalapenos -- chopped
1/4 cup chopped dried apricots
1 tablespoon fresh cilantro
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Place the oranges, skin and all, in a food processor fitted with a steel blade and chop very fine. Then add the cranberries, jalapenos, apricots, and the spices and process again. Do not over chop as you want to retain the integrity of the cranberries, apricot, and jalapeno. Refrigerate for at least 1 hour before serving.

Yield: Approx. 4 cups
SERVING SUGGESTIONS: This is marvelous with roast turkey, and I often use it on an English muffin as a substitute for marmalade.
From: The Sizzling Southwestern Cookbook