Cranberry Salsa

1. 1

   Quarter the orange (leaving skin on) and finely chop in food processor.

2. 2

   If using preserved ginger, you may chop it in the processor as well.

3. 3

   Remove to glass bowl.

4. 4

   Then coarsely chop cranberries in processor with 3 short pulses (you don't want them pureed); add berries to oranges.

5. 5

   Mix in sugar, honey, ginger, raisins, hot pepper and stir.

6. 6

   Cover and let stand overnight in refrigerator to let flavours marry.

7. 7

   Next day, divide into portions for freezing; refrigerated salsa will keep for about two weeks.

8. 8

   Try it mixed in turkey dressing, as side dish, or on canapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.